Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, ‘kimu-taku’ miso squid rice bowl. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
'Kimu-Taku' stands for 'Kimuchi (Kimchi) and Takuan (Japanese Pickled Daikon) and you may interested in my fried rice dish 'Kimu-Taku' Rice. Cut Squid Tube into the size that is easy to eat. I made shallow cuts on one side before cut into small pieces.
‘Kimu-Taku’ Miso Squid Rice Bowl is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. ‘Kimu-Taku’ Miso Squid Rice Bowl is something which I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook ‘kimu-taku’ miso squid rice bowl using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make ‘Kimu-Taku’ Miso Squid Rice Bowl:
- Get 1 Squid Tube *about 150g
- Prepare 1 tablespoon Miso *dark colour type recommended
- Take 1 tablespoon Sake (Rice wine)
- Prepare 1 tablespoon Mirin
- Prepare 1 teaspoon grated Ginger
- Prepare 1 teaspoon Sugar *add more if you like it sweeter
- Take 2-3 tablespoonfuls Wombok Kimchi
- Make ready 2-3 tablespoonfuls sliced Takuan (Japanese Pickled Daikon)
- Take *Note: Today I used my ‘Soy Sauce Pickled Daikon’ https://cookpad.com/uk/recipes/10714058-soy-sauce-pickled-daikon
- Prepare 1 Spring Onion *finely chopped
- Take Toasted Sesame Seeds
Forbidden rice, also known as black rice makes the base of this recipe. Combine the miso, syrup, oils and ginger in a bowl. Mix the rice with the cashews and remaining miso mixture. To serve, divide rice between bowls, slice chicken and place on rice with radish, avocado, edamame and nori.
Instructions to make ‘Kimu-Taku’ Miso Squid Rice Bowl:
- Cut Squid Tube into the size that is easy to eat. I made shallow cuts on one side before cut into small pieces.
- In a bowl, combine Miso, Sake (Rice wine), Mirin, Ginger and Sugar. Add Squid pieces and marinate for 15 minutes.
- While marinating, prepare vegetables. Cut Kimchi and Pickled Daikon into smaller pieces or strips if large. Finely chop up Spring Onion.
- Heat Sesame Oil in a frying pan over medium heat, add Squid and all marinade into the pan and cook until Squid changes colour and the sauce thickens. Add Kimchi, Takuan and Spring Onion, stir to combine. And that’s it!
- Half fill a bowl with Freshly Cooked Rice and cover it with ‘Kimu-Taku’ Squid mixture, and sprinkle with some Toasted Sesame Seeds.
Miso tofu bowl is a simple yet delicious lunch idea full of contrasting flavours and textures. It's easy to put together, travels well This pretty, Japanese-inspired lunch bowl is full of flavour and texture. It features brown rice seasoned with homemade furikake, edamame. Say hello to these mouth-watering Miso Sesame Tuna Rice Bowls - they're the perfect pick-me-up after a long day, and won't take you forever to throw together. This hearty Asian rice bowl features adzuki beans, tofu, and butternut squash.
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