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Japanese rice bowl with kale chips recipe

Japanese rice bowl with kale chips recipe

13 ratings

Tuck into this Japanese-style bowl of brown rice with colourful vegetables and a light miso broth. The crispy kale chips add a nutritious, crunchy finishing touch and makes for a nice alternative to seaweed. See method

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 293 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

For the rice bowl

  • 200g brown basmati rice, rinsed
  • 4 sachets instant miso
  • 4 tsp sesame oil
  • 4 tsp light soy sauce
  • 2 carrots, cut into fine strips
  • 1 red pepper, halved, seeded and cut into long, thin strips
  • 4 spring onions, green and white parts separated, thinly sliced on the diagonal
  • 2 tsp toasted sesame seeds, to serve
  • ½ tsp dried chilli flakes, to serve
  • 50g cashew nuts, roughly chopped

For the kale crisps

  • 125g curly kale, tough stalks removed
  • 1 tsp sesame oil
Basmati rice can always be swapped for long-grain

Each serving contains

  • Energy

    1235kj
    293kcal     15%

  • Fat

    8g 12%

  • Saturates

    1g 4%

  • Sugars

    6g 7%

  • Salt

    2g 33%

of the reference intake
Carbohydrate 48.7g Protein 9g Fibre 5.7g

Method

  1. Preheat the oven to gas 2, 150°C, fan 130°C. Put the rice in a pan and pour in enough water to cover by 1.5cm, then season. Bring to the boil, then turn the heat down to low, cover, and simmer the rice for 20–25 minutes until tender and the water has been absorbed. Drain if needed and leave to stand, covered, off the heat for 5 minutes.
  2. Meanwhile, toss the kale in the sesame oil, season, and spread out on a large baking tray. Put in the oven for 12–15 minutes, turning once, until crisp. Keep an eye on the kale as it can burn easily. Remove and leave until ready to serve.
  3. Boil 1 litre water in a kettle. Pour the water into a large jug and stir in the miso, sesame oil and soy sauce. Divide the rice between 4 large, shallow serving bowls and top with the carrots, red pepper and the white part of the spring onions. Pour the miso broth over and sprinkle with the green part of the spring onions, sesame seeds and chilli. Garnish with a generous portion of the kale and cashew nuts.

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