Description
To read more about the art of assembling a good bowl, read Melissa Clark’s article.
Ingredients
For the teriyaki sauce:
- 1 cup chicken stock, preferably homemade, low-sodium if otherwise
- 1/3 cup low-sodium soy sauce
- 1/3 cup sugar
- 2 tablespoons mirin
- 2 tablespoons sake (or sherry or white wine)
For the quick pickle:
- 1 carrot, julienned
- 1 small daikon, julienned
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1 teaspoon vinegar, such as rice, white wine, red wine, white balsamic, etc.
To assemble:
- any sautéed green or steamed vegetable
- cooked whole grains such as quinoa, brown rice, farro, etc.
- eggs (however many you want)
Instructions
- Make the teriyaki sauce: In a medium saucepan, combine the the stock, soy sauce, sugar, mirin and sake (or wine) and bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and simmer until the teriyaki sauce is reduced to 1/2 cup and syrupy, about 20 minutes.
- Make the pickle:Place the thinly sliced vegetables in a bowl. Sprinkle with sugar, salt and vinegar. Let stand for at least 10 minutes.
- Prepare your leftovers to be re-heated:Place leftovers in a large strainer or colander, set it over a pot with an inch of water in it, cover the whole top surface with aluminum foil, and place the pan over high heat for 6 to 8 minutes or so. BE CAREFUL removing the foil to avoid getting burned by the steam.
- Make the soft-boiled eggs:Bring a medium pot filled with water to a boil. Using a slotted spoon, carefully lower eggs into water; boil 6 minutes. Transfer eggs immediately to a bowl of cold water to cool.
- Assemble bowls:Pile re-heated grains and vegetables into bowls. Place pickled carrots and daikon on table along with a few hot sauces. Drizzle teriyaki sauce over everything. Place peeled eggs into bowl. Halve them once they are in the bowl.