Ishigaki-Style Macro Bowl
We whipped up this dish when we were given a serving of fresh mozuku (もずく) by our lovely AirBnb host in Ishigaki. (See the brown noodle-looking seaweed dusted lightly with sesame seeds)This seaweed has a refreshing and sea-salty taste, and since it was dressed with a light vinegar, it added the perfect amount of acidity to an otherwise quite oily dish!(If you can't get any similar seaweed, it would be replaced very well by pickles, sauerkraut or even kimchi!)
Ingredients
Macro-bowl
- 2 tbsp Olive oil
- 1 Block of firm Tofu Sliced
- 1 Medium carrot Sliced
- 1 Bell pepper Sliced
- 1 Aubergine Diced
- 1 tbsp Soy sauce
- 1 Cup Brown rice Rinsed
- 1/2 cup Mozoku (Fermented Seaweed)
- 1 tsp Vinegar any kind
Garnish
- Sesame Seeds
- 1 Sheet Seaweed Nori
Instructions
- Begin cooking your rice by the packet instructions.
- In a bowl, add the Mozoku and vinegar. Put to one side.
- In a separate pan, press and dry your tofu, then add olive oil to the pan and fry on both sides until crispy and golden. Set aside.
- Saute the pepper, carrot and aubergine until cooked through.
- Add the soy sauce, cook down until coating the vegetables.
- Once the rice is cooked, assemble the meal. Rice topped with all other ingredients spaced out.
- Garnish with Nori and Sesame seeds.