Stranger Foods

JapaneseTuna kokoro bowl

Serves 2 | Prep 15 mins | Cook 20 mins

In Japanese, kokoro has no direct translation but, in essence, it means ‘heart, mind and body’ so it is the perfect name for a nutrient-rich bowl to feed the body and soul. It is our take on the traditional Hawaiian poké bowl, which serves fresh raw fish with fresh raw vegetables. Prepared simply, taste and texture lead the way.

Source: Wagamama: Feed Your Soul

Ingredients

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150 g Thai jasmine rice
2 tbsp vegetable oil
2 tuna steaks, diced
2 tbsp shichimi
1 tsp sriracha
1 tbsp mayonnaise
1 egg
2 heaped tablespoons Teriyaki Sauce
1 medium carrot, peeled and julienned
4 radishes, finely sliced
½ cucumber, julienned
2 heaped tablespoons podded edamame beans
2 sprigs coriander, leaves picked, to garnish
sea salt and black pepper, freshly ground, to taste

Instructions

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Cook the rice following the Perfect Rice cooking instructions.
Heat half the oil in a wok placed over a high heat. Season the tuna then toss gently in the pan to ensure it is seared on all sides, then turn off the heat, add the shichimi and toss again to coat evenly.
In a small bowl, combine the sriracha and mayonnaise, to create sriracha-mayonnaise.
Bring a small pan of water to the boil and cook the egg for . Immediately transfer to a bowl of cold water and, once cooled, peel the egg and set aside.
Divide the cooked rice between 2 bowls and, with a fork, fluff up to separate some of the grains. Drizzle over the teriyaki sauce.
Arrange the vegetables, edamame beans and cooked tuna in sections on top of the rice.
Slice the soft-boiled egg in half and place 1 half in the centre of each bowl.
To finish, drizzle over the sriracha mayonnaise, season and garnish with the coriander leaves.

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