Aubergine Kokoro with pickled cabbage (Rice bowl)
Kokoro is a Japanese word meaning ‘heart, mind, spirit’ (心). Combination of healthy vegetables, fresh coriander and Tilda sticky rice, this kokoro bowl is a feel-good recipe full of colour and flavour, perfect when you want a light and tasty meal.
- 31 - 60 Minutes
- Easy
- Serves 2
Method
Ingredients
Ingredients
250g pouch Tilda sticky rice
How to make Aubergine Kokoro with pickled cabbage (Rice bowl)
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Preheat the oven to 200C, fan 180C, gas 6.
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Place the aubergine slices on a lined baking tray, drizzle with oil and toss the aubergine to coat lightly with oil. Roast in the oven for 15 minutes.
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Meanwhile mix 100ml boiling water with the vinegar, sugar and salt until dissolved. Mix through the cabbages and set aside to pickle, stirring frequently.
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Mix the miso, soy sauce and honey together with 2 tablespoons of water, pour over the aubergine, coat well, spread out the aubergines and cook for a further 15 minutes until sticky and tender.
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Cook Tilda sticky rice according to pack instructions and share between two shallow bowls. Drain the cabbage, reserving the pickling liquid and dress the rice with some it.
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Top each bowl with a pile of cabbage, some radishes, coriander and divide the sticky miso aubergine between the bowls.
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Finish with peanuts (or sesame seeds), spring onions and chilli slices if using, add more pickling liquid to taste.
Tip: alternative toppings could include ribbons of cucumber and carrot, watercress, rocket, edamame beans.
