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.
Ingredients
Method
250g pouch Tilda sticky rice
Notes
- Preheat the oven to 200C, fan 180C, gas 6.
- 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.
- Meanwhile mix 100ml boiling water with the vinegar, sugar and salt until dissolved. Mix through the cabbages and set aside to pickle, stirring frequently.
- 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.
- 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.
- Top each bowl with a pile of cabbage, some radishes, coriander and divide the sticky miso aubergine between the bowls.
- Finish with peanuts (or sesame seeds), spring onions and chilli slices if using, add more pickling liquid to taste.
