Recipe: Japanese Boiled Potatoes with Vegetable Rice Bowl

This beautiful rice bowl is a perfect balance of protein, carbohydrates, and vegetables. Great to serve for lunch and dinner. This is a personal go to recipe for me to pack and take to work.  

Ingredients

• Rice of choice (I used Thai Jasmine)
• 5 Red Potatoes
• Broccoli
• 1 Carrot
• Cherry Tomatoes
• Tofu
• ¼ tbs Miso Soup Base
• 5 tbs Soy Sauce
• 1 tbs Honey
• Salt
• Pepper
• Green onion (garnish, optional)

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Cooking Directions

1. Roasted veggies, tofu, and rice.
   1. Preheat oven to 425 F.
   2. Press water out of tofu with paper towel. Cut tofu block in half. Place on a nonstick sheet or rack. Bake tofu for 60-90mins, flipping sides half every 30 mins. Tofu will be golden brown when done. (HINT. I cook my tofu in a counter top conventional oven while I cook everything else in my larger oven).
   3. Coat the baking sheet with non-stick cooking oil. Canola oil or vegetable oil will work fine.
   4. Spread out Broccoli, sliced carrots, and halved tomatoes on the sheet. Season with salt and pepper. Bake for 15mins
   5. While Vegetables are cooking you may begin to cook your rice. I cook my rice in a rice cooker. Rinse your rice thoroughly, add 2 cups of rice and 3 cups of rice into rice cooker and turn on.
2. Japanese Boiled Potatoes
   1. Add 2/3 cups of water, honey, miso, soy sauce, and a pinch of salt into a sauce pan. Turn heat on, mix ingredients together.
   2. Take your potatoes and cut them into even pieces. Add potatoes to sauce pan and bring to a boil.
   3. Once boiling bring temperature to a simmer, half covering the pot rotate the potatoes every few minutes.
   4. Once sauce has evaporated and turned into a caramel, stir potato around so they get all nice and caramelized.
   5. Remove from heat, cover for 5 minutes.
3. Add rice to a bowl, top with veggies, sliced tofu, boiled potatoes and garnish with green onion.
4. Bon Appetit! Or as they say in Japan いただきます!