Harajuku brunch bowl

By Melanie

Theme

One Bowl Wonder

Cuisine

Japanese

Ingredients

• 1 egg
• 15g soba noodles
• 1 small zucchini
• ¼ cup frozen peas
• 50g broccoli
• 20g baby spinach
• 1 radish
• ½ avocado
• 1 tsp Kewpie mayonnaise
• 1 tsp each black sesame, white sesame and sunflower seeds
• micro herbs, to scatter and fresh lime to serve

Sesame Dressing

• 2 tbsp Obento Japanese Rice Wine Vinegar
• 1 tbsp Obento Japanese Soy Sauce
• 1 tsp LKK Sesame Oil
• 1 tsp honey
• 1 bottle Yoosh Aloe Vera Drink, to serve

Method

1. Place the egg in a small saucepan of hot water. Bring to the boil and simmer for 4 minutes. Then using a slotted spoon, remove the egg from the water and place in a bowl of iced water to cool. Once cooled, peel and slice in half.
2. Add the soba noodles to the simmering water. Simmer for 4 minutes, then refresh under cold water.
3. Chop the broccoli into small florets. Spiralize the zucchini and slice the radish into thin discs.
4. Refill the saucepan with water, bring to the boil, then cook the broccoli for 2-3 minutes until bright green and tender. Add the peas to the saucepan during the last minute to cook through. Drain and refresh under cold water.
5. Chop the avocado in half and scoop out the flesh. Paint half the cut side of avocado in Kewpie mayonnaise. Combine the seeds in a small dish and press the cut side of the avocado into the seeds so they adhere to the mayonnaise.
6. To make the dressing, combine all the ingredients in a small glass and whisk to combine.
7. Combine the noodles and zucchini, then arrange all the ingredients into a bowl. Scatter with micro herbs and serve with the dressing on the side.

Best enjoyed with a glass of Yoosh Aloe Vera Drink. Serves 1.

Products Used

KEWPIE MAYONNAISE 300G