Kohlrabi Carrot Slaw Rice Bowl

Ingredients

• 3/4 cup Rice (long-grain white, rinsed until water runs mostly clear; cooks in 1 1/2 cups water)
• 1 1/2 cup Water (for the rice)
• 1/4 tsp Kosher salt (for the rice water and kohlrabi, plus more to taste)
• 2 cloves Garlic (1 minced for the slaw dressing, 1 thinly sliced for the mushrooms)
• 1 tsp Ginger (finely grated (fresh))
• 2 tbsp Rice vinegar (unseasoned)
• 1 tbsp Soy sauce (plus more to taste for the mushrooms)
• 2 tsp Honey
• 1 tbsp Sesame oil (toasted, dark)
• 1 medium bulb Kohlrabi (about 10 oz; peel with a knife, then cut into matchsticks (julienne) about 2 inches long)
• 1 medium Carrot (peeled and julienned to match the kohlrabi)
• 6 oz Mushroom (cremini or shiitake, wiped clean and sliced 1/4 inch thick)
• 1 tbsp Olive oil (for the mushrooms)
• 1 tbsp Sesame seeds (toasted in a dry pan until golden)

Instructions

1. 1

   Rinse the rice in a fine-mesh strainer until the water runs mostly clear. Combine with 1 1/2 cups water and a pinch of salt in a small saucepan, bring to a boil, then cover, reduce to the lowest heat and cook 15 minutes. Remove from heat and let rest covered for 10 minutes before fluffing.

2. 2

   While the rice cooks, toast the sesame seeds in a dry skillet over medium heat, shaking often, until golden and fragrant, about 2 minutes. Pour them onto a plate to stop the cooking.

3. 3

   Make the dressing in a large bowl by whisking together the rice vinegar, honey, soy sauce, sesame oil, minced garlic, grated ginger, and 1/4 tsp salt until the honey dissolves.

4. 4

   Add the julienned kohlrabi and carrot to the dressing and toss well so the dressing coats every strip; let them sit 5 minutes to soften slightly and absorb flavor.

5. 5

   Heat the olive oil in a skillet over medium-high heat until it shimmers. Add the mushrooms in a single layer and leave them alone for 3 to 4 minutes until browned on the bottom, then stir and cook until golden, about 3 minutes more.

6. 6

   Lower the heat to medium, add the sliced garlic, and stir 30 seconds until fragrant. Season with a splash of soy sauce and a pinch of salt, and taste and adjust.

7. 7

   Divide the warm rice between two bowls. Pile the kohlrabi-carrot slaw on one side and the mushrooms on the other, spoon any extra dressing over the rice, and scatter with the toasted sesame seeds.

• 

  Miso-Glazed Cabbage Steaks

  50 minJapanese
• 

  Mazemen Ramen

  15 minJapanese
• 

  Miso Mushroom Ramen

  65 minJapanese
• 

  Miso Broccoli Salad

  10 minJapanese