Korean potato bowl
with sushi rice, carrots, cucumber and egg
This Asian-style bowl is a light and filling dish, and has an exquisite dressing that adds a fantastic flavour to the vegetables.
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
egg, wheat, soya, gluten, sesame
Utensils:
Ingredients
Mallorcan potatoes
Korean sauce
Rice vinegar
Cornstarch
Sushi rice
Sugar
Mirin
Carrot
Cucumber
Egg
Nori seaweed
Toasted sesame seeds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2711
648
15
3
111
20
8
19
205
596
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Place the potatoes in a pot, cover them with water and add salt to taste. Bring the water to a boil and cook the potatoes until tender. Drain the water and set aside.
2.
For the sauce: place the Korean sauce, 1/3 of the rice vinegar and the cornstarch in a small pot. Bring it to a boil while stirring constantly. Turn off the heat and set aside.
3.
For the sushi rice: wash the rice under running water until the water turns from white (due to the starch in the rice) to transparent. Drain the water from the rice well. Place the rice in a pot and add 100ml of water. Bring it to a boil, cover the pot and reduce the heat to a minimum. Cook the rice for 10 minutes. Once the water has completely evaporated, turn off the heat and leave it covered for another 10 minutes. In the meantime, prepare the rice dressing by mixing the sugar, the remaining vinegar, the mirin and 1 pinch of salt in a small saucepan. Bring it to a boil and turn off the heat. Once the rice is ready, spread it as a thin layer on a plate and add the dressing. Mix it and let it cool down.
4.
Wash the vegetables. Peel and grate the carrot. Grate the cucumber. Crumble the nori seaweed with your hands. For the egg strips: beat the eggs in a bowl. Heat 1 tablespoon of oil in a frying pan and spread the beaten egg over the entire surface of the pan, like a crepe. Once it starts to dry, turn it around and cook it on the other side. Remove from the heat, cut it in half and then into strips.
5.