Souen-Style Macrobiotic Nourish Bowl
Thermomix recipe: Souen-Style Macrobiotic Nourish Bowl. Ready in 75 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 200 g organic short-grain or sweet brown rice, rinsed
- 500 g filtered water
- 1 piece (5 cm) dried kombu seaweed
- 1 pinch sea salt
- 200 g kabocha squash, peeled, deseeded, cut into 2-3 cm cubes
- 200 g kale or broccoli florets
- 400 g canned chickpeas or azuki beans, rinsed and drained
- 5 g dried hijiki or wakame seaweed
- 5 g shoyu (for sea vegetable)
- 150 g fresh carrots, roughly chopped
- 15 g fresh ginger, roughly chopped
- 30 g rice vinegar or umeboshi vinegar
- 15 g neutral oil or toasted sesame oil (optional)
- 5 g tamari or shoyu
- 30 g water (for dressing)
- 45 g organic tahini
- 15 g mellow white (shiro) miso paste
- 15 g fresh lemon juice
- 5 g fresh minced dill (optional, or a splash of shoyu)
- 45 g warm water (for sauce)
Instructions
- First, prepare the Carrot Ginger Dressing. Add 150 g roughly chopped carrots and 15 g roughly chopped ginger to the clean Thermomix bowl. Chop 5 sec / Speed 7. Scrape down sides.
- Add 30 g rice vinegar, 15 g neutral oil (optional), 5 g tamari, and 30 g water to the bowl. Blend 30 sec / Speed 8 until completely smooth and bright orange. Transfer the dressing to a small serving bowl and set aside. Clean the Thermomix bowl.
- Next, prepare the Miso-Tahini Sauce. Add 45 g organic tahini, 15 g mellow white miso paste, 15 g fresh lemon juice, and 5 g fresh minced dill (if using) to the clean Thermomix bowl. Mix 10 sec / Speed 3.
- With the blades running at Speed 3, gradually add 45 g warm water through the lid opening until the sauce is smooth and pourable. Transfer the sauce to a small serving bowl and set aside.
- Now, cook the brown rice and steam the vegetables. Rinse 200 g brown rice thoroughly under cold water using the simmering basket. Set aside.
- Add 500 g filtered water, 1 piece of kombu, and 1 pinch of sea salt to the clean Thermomix bowl. Insert the simmering basket with the rinsed brown rice into the bowl.
- Place the Varoma dish on top of the Thermomix lid. Arrange 200 g kabocha squash cubes in the Varoma dish. Place 200 g kale or broccoli florets in the Varoma tray and place it on top of the Varoma dish.
- Cook 50 min / Varoma / Speed 2 (Reverse). Ensure the Varoma lid is securely in place. Pause after 25 minutes to check water level and stir rice gently with spatula if needed, then continue cooking.
- Once cooked, carefully remove the Varoma. Remove the simmering basket with the rice using the spatula hook. Transfer the rice to a serving bowl, remove the kombu, and let it rest, covered, for 10 minutes before fluffing with a fork.
- While the rice rests, prepare the sea vegetable. Place 5 g dried hijiki or wakame in a small bowl and rehydrate with warm water for 5 minutes. Drain well.
- Add the rehydrated sea vegetable and 5 g shoyu to the clean Thermomix bowl (or a small saucepan). Sauté 2 min / 90°C / Speed 1 (Reverse) to gently warm and infuse flavor. Transfer to a small serving bowl.
- To assemble the nourish bowls: Divide the cooked brown rice among 4 plates. Arrange the steamed kabocha squash, kale/broccoli, and 400 g rinsed and drained chickpeas/azuki beans alongside the rice.
- Add a portion of the prepared sea vegetable to each plate. Drizzle generously with the Carrot Ginger Dressing and Miso-Tahini Sauce before serving.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.