SQUID MISO VEGGIE RICE BOWLS


Ingredients:

1 (200 g) pack PUREFOODS SEAFOOD DELIGHTS CRISPY SQUID, cooked according to package directions
2 tsp grated ginger
3 tbsp miso paste
2 tbsp sake (rice wine)
2 tbsp mirin
2 tsp sugar
1/4 cup water
3 tbsp GOLDEN FRY PALM OIL
1 (50 g) pc onion, sliced
1 (60 g) pc carrot, cut into thin strips
150 grams cabbage, cut into very thin strips
5 cups freshly cooked rice
1 stalk green onion, chopped

Procedure:

  1. Combine ginger, miso, sake, mirin, sugar and water in a bow.l Mix well until sugar is dissolved. Set aside.
  2. Heat oil in a frying pan over medium high heat, and sauté onion, carrot and cabbage. Set aside.
  3. In the same pan, add sauce mixture and let simmer until sauce thickens. Add vegetables and continue to cook for 1 to 2 minutes.
  4. Portion hot rice in 5 bowls and then top with the vegetable mixture.
  5. Top with crispy squid and sprinkle with green onions just before serving.

Makes 5 servings.

(Yield: 5 cups rice and vegetable mixture)

Tip/s: 

  • Option to toss crispy squid rings into the vegetable mixture and serve immediately to maintain crispiness. 

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