Japanese Black Rice Bowls with Sweet Potato Tempura & Soft-Boiled Eggs

Japanese Black Rice Bowls

with Sweet Potato Tempura & Soft-Boiled Eggs

Group Created with Sketch. 55 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 770 Cals/serving

“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 Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Cook the rice:
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.

Prepare the ingredients & marinate the radish:
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.

Cook & peel the eggs:
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.

Cook the vegetables:
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.

Make the sweet potato tempura:
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.

Plate your dish:
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Cook & peel the eggs:
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.

Cook the vegetables:
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!

Plate your dish: