Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.
Category: not set
Cuisine: not set
¼ cup unseasoned rice vinegar
¼ cup vegetable oil
3 tablespoons plus 1 teaspoon toasted sesame oil
3 tablespoons mirin
3 tablespoons tahini
1 tablespoon plus 1 teaspoon gochujang (Korean red chile paste
1 teaspoon honey
1 cups cups gaba (sprouted brown rice) or brown rice
1 bunch of Swiss chard or kale ribs and stems removed, coarsely torn (about 8 cups)
4 large eggs
8 ounces smoked salmon or mackerel, broken into bite-size
3 scallions thinly sliced
1 avocado sliced
1 cup mixed tsukemono (Japanese pickles about 6 ounces)
Shichimi togarashi (for serving; optional)
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