Fresh Spring Vegetables Bibimbap with Japanese-Style Sauce
Check out my non-spicy vegan bibimbap recipe, which has nutritious spring veggies and a special soy sauce-based Japanese-style bibimbap sauce. This is great for a quick lunch or for putting in your lunch box.
Equipment
- cooking chopsticks
- pot
- colander
- kitchen knife
- cutting board
Ingredients
- broccoli appropriate amount
- boiled bamboo shoots appropriate amount
- cabbage appropriate amount
- sansho leaf appropriate amount
- 1 bowl cooked rice
- 1 sheet nori
Special soy sauce-based Japanese-style bibimbap sauce
- 1 tbs soy sauce koji
- 1 teaspoon ground sesame seeds
- ½ teaspoon toasted (dark) sesame oil
- sansho ground / to taste
Instructions
Preparation
- Cut the broccoli into bite-sized pieces and cook in boiling water for 1 to 1.5 minutes, then drain in a colander.broccoli
- Blanch cabbage in boiling water for 10-30 seconds. Drain well and cut into bite-sized pieces.cabbage
- Slice boiled bamboo shoots to desired thickness.boiled bamboo shoots
- Combine the ingredients for the special soy sauce koji bibimbap sauce in a bowl and mix well.1 tbs soy sauce koji, 1 teaspoon ground sesame seeds, ½ teaspoon toasted (dark) sesame oil, sansho
Plating
- Arrange the warm rice on plates, garnish with the prepared spring vegetables and sansho leaves, and sprinkle with ground sansho berries if desired.sansho leaf, 1 bowl cooked rice
- Top with as much of the special Japanese soy sauce as you like. Add nori seaweed to taste and mix well.1 sheet nori