- Kewpie Soy Sesame Japanese Dressing
- 1 x eggplant
- Brown rice (1 cup uncooked makes the right amount)
- 3 x bok choi chopped into 1inch pieces
- 5 x tablespoons of Peanut Oil
- 2 x Lebanese cucumbers julienned
- 2 x carrots julienned
- 1 x ripe avocado, halved, peeled and thinly sliced.
- 4 x radishes, thinly sliced
- 1 x small pack of pickled ginger
- 1 x handful of crushed peanuts
- 1/2 cup of finely chopped spring onion
- Bunch of fresh coriander leaves, picked from stalks
- 1 x lime, quartered
- Optional: Kewpie Roasted Sesame sauce
- Begin by cooking the 1 cup of brown rice using the absorption method (1 cup rice to 2 cups water)
- While the rice is boiling, sauté the chopped bok choi in 1 tablespoon of peanut oil on a non-stick fry pan. Once complete, transfer to a bowl and cover with foil to keep warm.
- Use the same pan from the bok choi to sauté the aubergine with the remaining 4 tablespoons of peanut oil. Add salt to taste. Once soft and a little charred, transfer to a separate bowl and dress liberally with the Kewpie Soy Sesame Japanese Dressing. Sprinkle the finely chopped spring onion on top.
- Once the rice is ready, it’s time to get creative and arrange the ingredients (rice, sautéed eggplant and spring onion, sautéed bok choi, julienned cucumber and carrot, sliced avocado, radishes, pickled ginger and peanuts) within your bowls*. Garnish with the fresh coriander and finish with a squeeze of lime. The dish is now ready – encourage the lucky eaters to mix the ingredients together for a taste sensation!**
- *Note: recipe will make 3 bowls (2 if you are super hungry!) **The Kewpie Roasted Sesame dressing can also be used as an additional dressing on top of the bowl - simply add to taste!
Brands and product used
- Kewpie - Japanese Soy Sesame Dressing
- Kewpie - Dressing Roasted Sesame