Best 2 Umami Rice Bowl Recipes
Umami Rice Bowl: A Flavorful and Nutritious Meal
The umami rice bowl is a delectable and well-balanced dish that combines the savory flavors of umami ingredients with the comforting warmth of rice. This recipe offers a symphony of flavors and textures, featuring a medley of roasted vegetables, umami-rich mushrooms, and a luscious soft-boiled egg, all nestled atop a bed of fluffy rice. The bowl is drizzled with a tangy and flavorful sauce made from soy sauce, mirin, sake, and sesame oil, creating a harmonious blend of salty, sweet, and umami flavors. This recipe also includes variations for a vegan version, a spicy version, and a simplified version, catering to different dietary preferences and taste buds.
**Additional Featured Recipes:**
* **Roasted Vegetables:** Learn how to perfectly roast a variety of vegetables, ensuring they are tender on the inside and beautifully caramelized on the outside.
* **Umami Mushrooms:** Discover the secrets to cooking mushrooms that are packed with umami flavor, enhancing the overall taste of the rice bowl.
* **Soft-Boiled Egg:** Master the art of cooking a soft-boiled egg with a runny yolk, adding a touch of richness and creaminess to the dish.
* **Sauce:** Create a flavorful sauce that combines the perfect balance of salty, sweet, and umami flavors, elevating the rice bowl to a new level of deliciousness.
* **Vegan Variation:** Transform the umami rice bowl into a plant-based delight by using tofu or tempeh instead of eggs and opting for vegetable broth in the sauce.
* **Spicy Variation:** Add a kick of heat to your rice bowl with the addition of chili peppers or Sriracha sauce, creating a tantalizing and satisfying dish.
* **Simplified Variation:** Streamline the recipe with a simplified version that uses fewer ingredients and less preparation time, making it perfect for busy weeknights or quick lunches.
UMAMI RICE BOWL
A delicious, flavorful, and savory rice bowl with tilapia and mushrooms. Enjoy! I ate it before I thought to take a picture. I will have a picture added next time I make this, which will be soon because it is soooooo good.
Provided by Nikolas Oliver Mitchell
Categories World Cuisine Recipes Asian
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Bring 2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Meanwhile, combine mushrooms, 1/2 cup water, and 1 tablespoon soy sauce in a large skillet. Cook over high heat until water has completely evaporated, about 5 minutes. Add 2 tablespoons butter and saute on high heat until mushrooms are browned. Reduce heat to medium. Season with 1 pinch garlic powder and red pepper flakes; push mushrooms to one side and add tilapia fillets.
- Season tilapia fillets with remaining 1/2 tablespoon soy sauce, 1 pinch garlic powder and 1 pinch black pepper. Pour remaining 1/4 cup water into the skillet and cover immediately. Cook over medium heat, flipping halfway through, until tilapia is opaque and flakes easily with a fork, 10 to 15 minutes. Uncover skillet and allow water to fully evaporate. Remove from heat.
- Top mushrooms and tilapia with parsley. Chop tilapia into chunks using a spatula.
- Divide cooked rice between 2 bowls and add 1 tablespoon butter to each. Top first with mushrooms, then tilapia chunks. Serve with Sriracha sauce on the side.
Nutrition Facts : Calories 719 calories, Carbohydrate 86.7 g, Cholesterol 101.9 mg, Fat 25.7 g, Fiber 4.9 g, Protein 35.8 g, SaturatedFat 15.1 g, Sodium 1033.9 mg, Sugar 4.2 g
SALMON-SHIITAKE RICE BOWLS
Here's a sure-fire way to up your rice bowl game for an easy weeknight dinner. Umami, the fifth flavor we can't get enough of shows up in both the sautéed shiitake mushrooms and the miso paste that is used in the glaze on the buttery salmon.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Whisk miso with 1 tablespoon each honey and vinegar in a shallow vessel. Add salmon, turn to coat. Cover and refrigerate. Toss cucumber with 1/2 teaspoon salt; let stand 10 minutes, then drain. Toss with remaining 1 teaspoon honey and 1 tablespoon vinegar.
- Melt butter in a saucepan over medium heat. Add mushrooms; season with salt and pepper. Cook, stirring, until golden, about 5 minutes. Stir in rice; cook, stirring, 1 minute. Add 1 3/4 cups water; season. Bring to a boil, then reduce heat to low, cover, and cook 15 minutes.
- Remove from heat; add peas and let stand, covered, 10 minutes. Fluff with a fork. Preheat broiler. Scrape marinade off salmon; place on a broiler pan and broil until blackened in places and cooked through, 5 to 6 minutes. Let cool; serve with rice and cucumber.
Tips:
- For the best results, use high-quality ingredients. Look for fresh vegetables, flavorful rice, and a good quality soy sauce.
- Don't be afraid to adjust the recipe to your own taste. If you like things spicy, add a little more Sriracha or chili sauce. If you prefer a sweeter flavor, add a little more honey or maple syrup.
- If you don't have any furikake, you can make your own by combining some toasted sesame seeds, seaweed flakes, and salt.
- This recipe is a great way to use up leftover rice. If you have some cooked rice on hand, this is a quick and easy way to turn it into a delicious meal.
- This recipe is also a great way to get your kids to eat their vegetables. The umami flavor of the sauce makes the vegetables taste delicious, even to picky eaters.
Conclusion:
Umami rice bowls are a delicious and easy-to-make meal that is perfect for busy weeknights. They are packed with flavor and nutrients, and they can be customized to your own taste. So next time you're looking for a quick and easy meal, give umami rice bowls a try.
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