Ponzu Edamame Bowl
From acai bowls and Hawaiian poke bowls to Buddha bowls and noodle bowls, the bowl trend is alive and kicking in 2018. They are the perfect balance between aesthetic perfection and nutritional goodness, often highlighting ingredients in their simplest form. A classic Buddha bowl is filled with leafy greens or grains topped with bright veggies chopped and sliced in different ways giving you that all-important texture. A simple dressing and source of protein finishes it off ensuring that every mouthful is packed with flavour. It’s safe to say the bowls trend is set to stay and has certainly upped its game with recipes like this the following.
This week UCOOK have created a humble bowl boasting fresh, summer ingredients. The Ponzu Edamame Bowl stays true to the origins of Poké letting the raw ingredients shine, allowing each flavour to balance out the next.
The Ponzu Edamame Bowl has a brown rice base that we would suggest making ahead of time. Keep it in the fridge until serving as the rice alone can take up to 45 minutes to cook. Take your time to prepare the fresh ingredients, coupled with the rice, it’s is fresh and comforting at the same time. Adding some radish for that burst of pepper works beautifully with the lightness of the cucumber and edamame beans. But what stood out to us, was definitely the tofu.
Tofu alone has no flavour, but a simple marinade can elevate it to a new level of deliciousness. We chose to marinade our tofu in 1/3 of the ponzu sauce for 5-10min, depending how much time you have to spare (the longer you marinade the tofu, the better it will be) then crisped it in the pan, making sure to fry it until golden brown. The ponzu sauce then brought everything together.
If you’d like to master your bowl-building skills, we’d highly recommend you order you own Ponzu Edamame Bowl on UCOOK this week as this trend won’t be going anywhere soon!
- 200ml Brown Rice
- 220g Tofu, drained and cubed
- 2 Spring Onion, finely sliced
- 50g Radish, finely sliced
- 30g Pickled Ginger, drained
- 60g Edamame Beans
- 100g Cucumber, ribboned
- 100g Carrots, julienned
- Olive Oil
- Salt and Pepper
- 8ml Sambal Oelek
- 8ml Rice Wine Vinegar
- 60ml Ponzu
- Place your rice in a pot, with a lid, with 500ml of cold water. Boil on medium heat for 25-30min.
- Prep your ingredients as listed, making sure to ribbon the outside of your cucumber with your vegetable peeler and dice up the inner core to create some nice variant textures.
- To create your dressing, add the grated garlic, ginger and Poke Dressing to a bowl and mix well to combine. Set aside until serving.
- In a shallow bowl, marinade the tofu in 1/3 of the Ponzu Dressing for 5-10min. Heat up a pan with a generous drizzle of olive oil, enough to fry your tofu. Once the oil is hot add the tofu pieces along with the marinade, to the pan and fry for 2 minutes per side or until golden brown. Remove from the pan and place into a bowl.
- You’re now ready to plate, dish the rice, top with a little of each ingredient and drizzle over your dressing and top with tofu.