Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Japanese-Style Rice Bowls
with Sesame-Sautéed Cabbage & Snap Peas
25 MIN
2 Servings
From the Test Kitchen
In our take on donburi (which translates to rice bowl in Japanese), we’re topping fluffy jasmine rice with a duo of cabbage and sugar snap peas sautéed with sesame oil, soy sauce, and a touch of red pepper flakes. It’s all brought together with the rich, savory flavor of a fried egg served on top.
Get Plans-
NutritionPER SERVING
-
Calories490 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots and grate on the large side of a box grater. Grate the radishes on the large side of a box grater. In a medium bowl, combine the grated carrots and radishes, vinegar, and 1 teaspoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the vegetables:
While the carrots and radishes marinate, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the prepared peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced cabbage and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the soy sauce and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
4
Fry the eggs & serve your dish:
In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the cooked vegetables, marinated carrots and radishes, and fried eggs. Garnish with the sliced green tops of the scallions. Enjoy!
1
Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
2
Prepare the ingredients:
While the rice cooks, wash and dry the fresh produce. Pull off and discard the tough string that runs the length of each snap pea pod. Cut out and discard the core of the cabbage; thinly slice the leaves. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots and grate on the large side of a box grater. Grate the radishes on the large side of a box grater. In a medium bowl, combine the grated carrots and radishes, vinegar, and 1 teaspoon of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook the vegetables:
While the carrots and radishes marinate, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the prepared peas in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced cabbage and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the soy sauce and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
4
Fry the eggs & serve your dish:
In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked rice topped with the cooked vegetables, marinated carrots and radishes, and fried eggs. Garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs