Japanese Bento with Bulgur and Gochujang Sauce

Japanese Bento with Bulgur and Gochujang Sauce

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, June 18, 2017.

You're sure to enjoy this colourful bento.


Ingredients

BULGUR

  • 1 cup bulgur wheat

JAPANESE BENTO

  • 1 carrot
  • 1 spring onion
  • ¼ cabbage
  • 2 baby bok choy
  • 1-2 tablespoons mayonnaise
  • 30g veggie Gochujang chilli paste
  • 1 punnet white button mushrooms
  • 2 tablespoons soy sauce
  • 2 teaspoon sesame oil
  • 5 sheets toasted nori snack

YAKI-TAMAGO

  • 3 eggs
  • 10g mixed sesame seeds

MISO SOUP

  • 1½-2 cups boiling water
  • 1½ tablespoons veggie white miso paste
  • Reserved spring onion
  • 1 sheet toasted nori snack

Steps

  1. a medium pot of salted water to the boil. Bring a half full kettle to the boil
  2. Cook bulgur in pot of boiling water for 12-15 minutes, until tender. Drain well and gently shake strainer to remove any excess water. Return to pot, covered, to keep warm.
  3. Peel carrot and slice into matchsticks; thinly slice spring onion (reserving 1 tablespoon worth); thinly slice cabbage until you have 1 cup worth; rinse bok choy and slice in half lengthways. Set all aside separately. Mix mayonnaise and Gochujang together in a small bowl. Set aside.
  4. Slice mushrooms 0.5cm. Heat a drizzle of oil in a fry-pan on medium-high heat and cook mushrooms for about 5 minutes, until tender. Add bok choy halves to pan and drizzle over soy sauce and sesame oil. Cook for 2 minutes, until liquid has absorbed, turning once. Remove from pan and keep warm.
  5. Wipe pan clean and return to medium-high heat. Toast sesame seeds, stirring, for 1-2 minutes. Set aside. Heat a drizzle of oil in same pan and carefully crack eggs into pan, one at a time. Sprinkle with sesame seeds and cook for 2-3 minutes, until whites are cooked through but yolks are still runny.
  6. Use kitchen scissors to cut both measures of nori sheets into small pieces. Set both aside separately. In a small bowl, add a dash of the boiling water and miso and mix to combine. Add remaining boiling water, reserved spring onion and second measure of nori and stir until combined.
  7. place cooked bulgur into the middle of each bowl. Arrange carrot, cabbage, bok choy and mushrooms around the bulgur and top with yakitamago. Garnish with spring onion, nori and a drizzle of gochujang mayonnaise. Serve miso in small bowls or cups on the side.

Nutritional Information

Energy 2056 kj
491 kcal
Protein 23.7g
Carbohydrate 47.7g
Fat 20.3g