rice bowl recipe I made up (not vegetarian, but it'd work with a substituted ingredient)
I only barely know how to cook, but today I made up a super tasty rice bowl that's easy to make. It only requires pressing start on a rice cooker, and warming some other things up! It has a variety of flavors that all go together well. This is one of the tastiest rice bowls I've ever eaten. It's also very healthy.
cooked chestnuts, 5 per serving. (in my area, I've only been able to buy chestnuts at stores specializing in foreign foods, in the form of shelf-stable precooked chestnuts, and even those stores usually don't carry them. idk why nobody sells them, since chestnut trees grow all over here!? I LOVE chestnuts, if you can tell me where else to get them, I'd love to know!!)
pickled sushi ginger, a tablespoon per serving. (not the pink kind. get the yellow kind, from The Ginger People. It costs a bit more, but it tastes completely different and far tastier! I think it's higher quality.)
precooked chicken (almost any other meats or meat substitutes would work just as well; this is just what I used. I wonder how it would taste with sardines, turkey, or salmon? I might try one of those next time.)
Dr. Bragg's Amino Acids (it's exactly like soy sauce, but super healthy? you can substitute soy sauce)
1. Cook the rice. My little Zojirushi rice cooker has a GABA setting, which I use, because it makes it so your body can get the most nutrition out of the rice. However, GABA takes 3.5 hours, so you have to plan way ahead! After you set it, you can walk away and do something else for almost all the cook time. (With the usual precautions about how you're not really supposed to leave a rice cooker running unattended, and be mindful of fire hazards, like it says in the cooker's manual.)
2. When there's about 15 minutes left before the rice is done, start to heat the chestnuts in a steamer. (Alternatively, you could heat the chestnuts in a microwave. Use whichever kitchen tools are easiest for you.)
3. Take just the amount of ginger you're going to use, and put it aside to reach room temperature. Otherwise, if you take it out of the fridge at the last minute, it'll make your rice cold too fast. That'll still be okay, but I think this meal is best eaten hot.
3. Heat the precooked chicken. precooked chicken tends to be a bit salty and dry, so maybe marinating it would upgrade its tastiness. Since it's precooked, we can wait til the last minute to heat it. if you're substituting something else, you might have to start cooking it earlier.
4. When the rice is done, put about a cup of it in a bowl. Top it with a tiny bit of butter, and a lot of Bragg's. Then put the cooked chestnuts, pickled ginger, and meat on top. Serve.
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