The Tanaka Bowl

Created by our own Joni Marie Newman

Note: If you ever order this dish at the Tanaka Grill, we make it with plain steamed rice, and we switch between Creamy Cilantro Lime Sauce and Creamy Sesame SriRacha Sauce depending on the season. Make sure to order without meat to keep it vegan.

This bowl is a great way to use all of the seasonal vegetables in your CSA box. This recipe works well with pretty much any veggies, so dig in! The Garlic Tamari simmer sauce is great to cook up any seasonal vegetables! Use approximately one cup of sauce for every two pounds of vegetables.

Tanaka Tip: To save time, you can make the sauce by simply mixing Sriracha and sesame oil into mayo! You can also use plain white rice instead of the cilantro rice listed here.

Ingredients

For the Easy Cilantro Lime Rice:
2 cups long grain white rice (I like Jasmine!)
4 cups water
½ teaspoon salt
¼ cup lime juice
1 bunch cilantro, chopped
salt and pepper to taste

For the Garlic Tamari Vegetables:
1 cup Tamari
½ cup agave
¼ cup mild flavored vegetable oil
¼ cup sesame oil
¼ cup rice vinegar
¼ cup minced garlic
1 tablespoon ground ginger
1 tablespoon red chile flakes (more or less, to taste)
2 pounds seasonal vegetables chopped into bite sized chunks. For this demonstration we used a mixture of kale, rainbow chard, purple cauliflower, and bok choy.

For the Tanaka Bowl:
Cilantro Lime Rice
Shredded cabbage
Garlic Tamari Vegetables
Creamy Sesame Sriracha Sauce
Green Onions
Sesame Seeds
Furikake

Method

To make the Cilantro Lime Rice: Add rice, water and salt to the bowl of your rice cooker and press start. (Alternatively, add rice, cover and simmer for 15 to 20 minutes, or until all liquid ha, in a pot with a tight fitting lid, bring water and salt to a boil, reduce to a simmers been absorbed, fluff with fork.) Once rice is cooked, stir in lime juice, oil, cilantro, salt and pepper. Makes about 6 cups.

To make the Garlic Tamari Vegetables: Preheat a large frying pan or wok over medium high heat. Add 2 pounds vegetables and 1 cup sauce and toss to coat. Continue cooking until vegetables are wilted, but tender. Remove from heat and serve immediately, or refrigerate in an airtight container for use later in the week. Will last up to 1 week in the refrigerator.

Now all you have to do is put it all together! Start with the rice on the bottom. (I love to use an ice cream scoop to get nice round rice balls.) Then add a handful of shredded cabbage. Top with about 4 ounces of vegetables. Drizzle liberally with Creamy Sesame Sriracha sauce. Sprinkle with green onions and sesame seeds. Finish with a sprinkle of furikake.

Enjoy!