Ambiguous (but non-teriyaki) Asian Bowl – DJade Remix

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So, yes, I have another bowl for you guys, which is actually reusing / remixing a couple recipes that I’ve already posted, just, you know, arranged differently. This is real life, you guys. Getting a CSA box has certainly helped me avoid getting stuck in meal repeating ruts, but I still definitely recycle cooking methods. I’m calling this one a remix, since I took components from some previously posted recipes (and added some new stuff) to make this sort of pan-Asian-inspired bowl.

I love thickened, sweet, soy sauce as much as the next person, but I think we can dig a little deeper for flavor ideas in this ambiguously Asian bowl, right? We’ll keep those savory and sweet elements, we’ve got caramelized, nutty miso, smooth sesame, and bright lemon, too. And chili oil to the bowl eater’s taste (lots, please!).

So, all together, here’s what we’ve got, from the top, going clockwise:

  • Quick-pickled red onion (slice onion thinly and submerge in lemon juice)
  • Five-spice tofu
  • Miso-roasted zucchini
  • Chili oil and chopped cilantro
  • Sesame spinach (“recipe” below)
  • [center] Brown rice and mung beans

Also, side note on the odd post title: if I needed one (and today I do), my DJ name would be DJade. Just imagine myself shouting that while the intro music plays to this remixed post. I don’t know, you guys. This is what the inside of my head is like.

This is more of a general technique for greens than a recipe. Sorry again about the vague amounts — very much to taste and preference!

Sesame Spinach

1 large bunch of spinach, well-rinsed
1-2 teaspoons soy sauce
1-2 teaspoons sesame oil (toasted)
1-2 teaspoons sesame seeds (toasted)

Bring a large pot of water to boil. Prepare a large bowl with cold or iced water.

When water has come to an aggressive boil, submerge the spinach (stems first, if there are big stems) and blanch until the color turns bright green, just about 1 minute. Immediately submerge the spinach in the cold water to stop the cooking.

When spinach is cool enough to handle, drain and lightly squeeze to release liquid. Top with soy sauce, sesame oil, and sesame seeds.