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Stone Pot Rice Bowl With Vegetables Recipe

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Stone Pot Rice Bowl With Vegetables
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Ingredients

  • 3 Pcs (150 grams) Japanese Style Fried Tofu/Atsuage, halved & sliced
  • 1 Tbsp Chopped Ginger
  • 2 Cloves Garlic, chopped
  • 4 Scallions (white/green part, divided), sliced
  • 1/2 Cup Shitake Mushrooms
  • 2 Large Bok Choy, sliced
  • 3 1/2 Cups Cooked Japanese Medium Grain/Gen-Ji-mai Brown Rice (2 portions)
  • 2 Soft-Boiled or Poached Eggs
  • Teriyaki Sauce
  • Gochujang/Korean Chili Paste
  • Vegetable or Peanut Oil, for cooking
  • Teriyaki Sauce
  • 4 Tbsp Soy Sauce
  • 3 Tbsp Mirin
  • 3 Tbsp Sake
  • 1 Tbsp Sugar

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 274g
Calories 182  
Calories from Fat -46 -25%
Total Fat -5.04g -6%
Saturated Fat -0.73g -3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3634mg 151%
Potassium 532mg 15%
Total Carbs 29.9g 8%
Dietary Fiber 3.0g 10%
Sugars 14.86g 10%
Protein 3.21g 5%
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