Konoha-don: Forest-Inspired Rice Bowl

Ingredients

• 2 cups (470ml) sushi rice 2 cups (470ml) sushi rice
• 4 cups (940ml) water 4 cups (940ml) water
• 1 cup (150g) shiitake mushrooms, sliced 1 cup (150g) shiitake mushrooms, sliced
• 1 cup (150g) oyster mushrooms, sliced 1 cup (150g) oyster mushrooms, sliced
• 1 cup (150g) enoki mushrooms, separated 1 cup (150g) enoki mushrooms, separated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 cup (150g) snow peas, trimmed 1 cup (150g) snow peas, trimmed
• 1 cup (150g) carrots, julienned 1 cup (150g) carrots, julienned
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 4 green onions, thinly sliced 4 green onions, thinly sliced
• 2 tablespoons sesame seeds 2 tablespoons sesame seeds
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 65g, 5g
• Protein: 25g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. 2.
   In a small bowl, combine the soy sauce, mirin, and sesame oil. Add the shiitake, oyster, and enoki mushrooms to the bowl and toss to coat. Let them marinate for 15 minutes.
3. 3.
   Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for 6-8 minutes per side, or until cooked through. Let it rest for a few minutes, then slice it into thin strips.
4. 4.
   In a large skillet, heat the vegetable oil over medium heat. Add the snow peas, carrots, and bean sprouts. Stir-fry for 3-4 minutes, or until the vegetables are crisp-tender. Season with salt and pepper.
5. 5.
   Divide the cooked sushi rice among four bowls. Arrange the marinated mushrooms, grilled chicken, stir-fried vegetables, green onions, and sesame seeds on top of the rice.
6. 6.
   Serve the Konoha-don immediately, allowing each person to mix the ingredients together before enjoying.

Treat your ingredients with care...

• Mushrooms — Make sure to slice the mushrooms evenly for consistent cooking.
• Chicken — To ensure juicy and tender chicken, let it rest for a few minutes after grilling before slicing.
• Snow peas — Blanch the snow peas in boiling water for a minute before stir-frying to retain their vibrant green color.
• Carrots — Use a julienne peeler or a sharp knife to create thin, uniform carrot strips.
• Bean sprouts — Rinse the bean sprouts thoroughly and pat them dry before stir-frying to prevent excess moisture.

Tips & Tricks

• For a vegetarian version, substitute the chicken with tofu or tempeh.
• Customize the vegetables based on seasonal availability for a fresh and varied experience.
• Add a splash of citrus juice, such as lime or yuzu, for a tangy twist.
• Experiment with different types of mushrooms to enhance the earthy flavors.
• Garnish with fresh herbs like cilantro or shiso leaves for added freshness.

Serving advice

Serve the Konoha-don in individual bowls, allowing each person to mix the ingredients together before enjoying. This dish is best served fresh and warm.

Presentation advice

To enhance the visual appeal, arrange the ingredients in a colorful and artistic manner on top of the rice. Sprinkle some additional sesame seeds and garnish with a sprig of fresh herbs for an elegant touch.