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Japanese Black Rice Bowls
with Sweet Potato Tempura & Soft-Boiled Eggs
55 MIN
2 Servings
From the Test Kitchen
“Donburi” (translated simply to “rice bowl” in Japanese) is a delicious, customizable dish of vegetables and other toppings served over rice. In addition to sautéed shiitakes and greens, our gorgeous black rice bowls feature tempura-fried Japanese sweet potato, a vibrant purple variety whose firm flesh stands up well to the technique. A final garnish of daikon radish marinated in a sweet mirin, soy and red chile sauce adds refreshing crunch and a welcome bit of heat.
Get Plans-
NutritionPER SERVING
-
Calories770 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
Heat a small pot of water to boiling on high. Heat a separate, medium pot of salted water to boiling on high. Once boiling, add the rice to the medium pot and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly and rinse under cold water to cool slightly.
2
Prepare the ingredients & marinate the radish:
Wash and dry the fresh produce. Peel and mince the ginger. Remove and discard the mushroom stems; roughly chop. Cut off and discard the bok choy root; separate the leaves. Peel the sweet potato; cut into ¼-inch-thick rounds. Peel the radish and cut into matchsticks; place in a bowl with the mirin, soy sauce and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally.
3
Cook & peel the eggs:
While the radish marinates, carefully add the eggs to the small pot of boiling water and cook for exactly 8 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and cut in half.
4
Cook the vegetables:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms; cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Add the ginger and bok choy; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add 2 tablespoons of water; cook, stirring occasionally, 30 seconds to 1 minute, or until cooked off. Transfer to a plate; set aside in a warm place. Rinse and wipe out the pan.
5
Make the sweet potato tempura:
To make the batter, in a medium bowl, whisk together the tempura mix and ¼ cup of water until smooth; season with salt and pepper. (If the batter thickens, add up to ¼ cup of water.) In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added, coat the sweet potato in the batter (letting any excess drip off). Carefully add to the pan and cook 3 to 5 minutes per side, or until crispy. Transfer to a paper towel-lined plate; season with salt and pepper.
6
Plate your dish:
Divide the cooked rice between 2 dishes. Top with the cooked vegetables, sweet potato tempura and halved eggs. Garnish with the marinated radish (including the marinating liquid). Enjoy!
1
Cook the rice:
Heat a small pot of water to boiling on high. Heat a separate, medium pot of salted water to boiling on high. Once boiling, add the rice to the medium pot and cook, uncovered, 24 to 26 minutes, or until tender. Drain thoroughly and rinse under cold water to cool slightly.
2
Prepare the ingredients & marinate the radish:
Wash and dry the fresh produce. Peel and mince the ginger. Remove and discard the mushroom stems; roughly chop. Cut off and discard the bok choy root; separate the leaves. Peel the sweet potato; cut into ¼-inch-thick rounds. Peel the radish and cut into matchsticks; place in a bowl with the mirin, soy sauce and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally.
3
Cook & peel the eggs:
While the radish marinates, carefully add the eggs to the small pot of boiling water and cook for exactly 8 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board and cut in half.
4
Cook the vegetables:
In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms; cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Add the ginger and bok choy; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Add 2 tablespoons of water; cook, stirring occasionally, 30 seconds to 1 minute, or until cooked off. Transfer to a plate; set aside in a warm place. Rinse and wipe out the pan.
5
Make the sweet potato tempura:
To make the batter, in a medium bowl, whisk together the tempura mix and ¼ cup of water until smooth; season with salt and pepper. (If the batter thickens, add up to ¼ cup of water.) In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added, coat the sweet potato in the batter (letting any excess drip off). Carefully add to the pan and cook 3 to 5 minutes per side, or until crispy. Transfer to a paper towel-lined plate; season with salt and pepper.
6
Plate your dish:
Divide the cooked rice between 2 dishes. Top with the cooked vegetables, sweet potato tempura and halved eggs. Garnish with the marinated radish (including the marinating liquid). Enjoy!
Tips from Home Chefs