Japanese Rice Bowl



Serve 4

Prep and cook time: 40 minutes

Ingredients

  • 2 ½ cups jasmine (follow packet for cooking instructions)

  • 2 tbsp olive oil

  • 600g chicken mince

  • 1 ½ tbsp brown sugar

  • 2 tsp sesame oil

  • 1 tbsp soy sauce

  • 1 tsp salt

  • 1 tsp cracked pepper

  • 3 tbsp mixed white & black sesame seeds

  • 2 x 4cm pieces ginger, grated

  • 4 cloves garlic, grated

  • 2 bunches Chinese broccoli, roughly chopped

  • 2 carrots, grated

  • 2 continental cucumbers, thinly sliced into half-moons, to serve

  • 2 tbsp mayonnaise

  • 2 tsp Lainey’s chilli oil

Pickled onion:

  • 1 red onion, finely sliced

  • ½ cup water

  • 3 tbsp rice wine vinegar

  • 2 tbsp brown sugar

  • ½ tsp salt

Oyster sauce mixture:

  • 2 tbsp oyster sauce

  • 2 tbsp soy sauce

  • 1 ½ tbsp brown sugar

  • 2 tsp sesame oil

Method

  1. Cook the jasmine rice first, following packet instructions.

  2. Put chicken mince in a bowl and add brown sugar, sesame oil, soy sauce, salt and cracked pepper. Mix well all the ingredients into the meat. Marinate for 10 minutes before cooking.

  3. While the chicken is marinating, pickle the onions. In a small bowl, combine the water, rice wine vinegar, brown sugar, and salt. Stir until the sugar and salt have dissolved, then add onions. Leave it in the pickling liquid until serving.

  4. Prepare the oyster sauce mixture by combining the oyster sauce, soy sauce, brown sugar, and sesame oil in a small bowl. Set aside.

  5. Heat olive oil in a frying pan on medium-high heat. Add the ginger and garlic and cook until fragrant, 1 minute. Add the chicken mince, breaking down any lumps with a spoon, until browned, 3-4 minutes. Set cooked mince mixture aside in a separate bowl. Using the same frying pan add the Chinese broccoli and cook until wilted for 1 minute, then add the carrots and cook for another minute. Add the oyster sauce mixture and sauté it all together for another minute. Remove from heat and put the cooked vegetables in a separate bowl. Set aside.

  6. Heat a small frying pan over medium-high heat. Add the mixed sesame seeds and toss, toasting until golden, 3-4 minutes., transfer to a bowl.

  7. Using a small bowl, combine the mayonnaise and Lainey’s chilli oil, mixing well. Set aside.

  8. Drain the pickled onion. Set aside. To prepare and serve, divide the jasmine rice between 4 bowls, top with the cooked chicken mince, then add the cooked vegetables, pickled onion, and cucumber. Garnish with the toasted sesame seeds and top with the Japanese Lainey’s chilli oil mayo.