This is more or less a DIY lunch bowl, simple and ideal for one person. It's prepared with re-constituted natto and a delicious Japanese-style sauce. Choose any cooked grain or potato you like, along with favorite veggies, and your choice of protein. We've used curry-spiced tofu teriyaki (recipe below).
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Ingredients
Sesame Dressing
- 1/3 cup (80g) mayonnaise
- 1 tbsp (10g) rice vinegar
- 1-2 tsp (4.5-9g) tamari soy sauce or to taste
- 1 tsp (4g) raw cane sugar
- dried ginger powder to taste
- Himalayan pink salt to taste, optional
- 1-2 tsp (5-10g) toasted sesame oil
- 4 tsp (10g) Japanese Gomasio or sesame seeds, toasted and ground
Curry-Seasoned Tofu
- 3 ounces (85g) extra firm tofu sliced in half-inch pieces
- 2 tsp (10g) toasted seame oil
- curry powder as desired
- Teriyaki Sauce homemade or store-bought
Bowl Assembly
- rice or millet or any grain or potato of choice
- assorted vegetables or salad
- 1 Tbsp freeze-dried natto prepared with just enough water to cover
- Curry-Seasoned Tofu Teriyaki or any choice of protein
- Sesame Dressing
Ingredients
Sesame Dressing
Curry-Seasoned Tofu
Bowl Assembly
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Instructions
- Reconstitute the freeze-dried natto ahead of time.
- When natto is ready to eat, prepare the sesame sauce: In a mixing bowl, whisk mayonnaise with all remaining dressing ingredients. Taste and adjust seasonings as desired; set aside.
- Prepare tofu: Heat sesame oil over medium in a skillet. When hot, add tofu slices. Sprinkle with curry powder. Cook for 3-5 minutes, or until lightly browned on the bottom. Flip, sprinkle with more curry powder and cook another 3-5 minutes, or until browned on the bottom. Lower the heat; spoon a little teriyaki sauce over each piece of tofu. Remove skillet from heat while you assemble the bowl.
- Assemble the meal: To a serving dish or bowl, add your choice of hot cooked grain or potato, vegetables and/or salad, the prepared natto and the curry-seasoned tofu. Drizzle or spoon the sesame dressing over the top. Serve immediately.
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