Meat & Poultry
Yakiniku Garlic Black Rice Bowl
Watch Henry make it
Ingredients
- Yakiniku-Style Garlic Marinade
- (Makes about 1¼ cups; you’ll use a few tablespoons)
- 1 cup mirin
- ⅔ cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon allulose or honey
- 1 tablespoon doubanjiang (adjust to taste)
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- ½ Fuji apple, grated
- Garlic Black Rice
- 1 cup dry black rice
- 2¼ cups vegetable broth (or water with bouillon)
- 1 teaspoon soy sauce
- 2 teaspoons avocado oil
- 4–5 cloves garlic, finely chopped
- 1 tablespoon unsalted butter
- Optional: 1 tablespoon Just Better Fiber, stirred in after cooking
- Crispy Tofu & Vegetables
- 1 block extra-firm tofu, pressed and cut into thick slabs
- 1 tablespoon cornstarch
- Salt and black pepper
- 1 tablespoon avocado oil
- 1 medium eggplant, cut into large chunks
- 1 bunch broccolini, trimmed
- 1–2 tablespoons fish sauce (to taste)
- To Finish
- Chopped cilantro
- • • Toasted sesame seeds
Directions
- 1
1. Make the Marinade
In a small saucepan, combine all marinade ingredients. Bring to a gentle simmer over medium heat and cook for 3-4 minutes, just until slightly thickened. Remove from heat and set aside to cool.
- 2
2. Cook the Black Rice
Rinse the black rice well. Combine rice, vegetable broth, and soy sauce in the claypot oven. Bring to a simmer, cover, and cook until tender and fluffy, about 25-30 minutes. While hot, stir in avocado oil, butter, garlic, and optional fiber supplement. Cover and keep warm.
- 3
3. Crisp the Tofu
Pat the tofu slabs dry and season lightly with salt and pepper. Dust with cornstarch, shaking off excess. Heat avocado oil in the claypot over medium heat. Add tofu slabs and cook until deeply golden and crisp on both sides, about 4-5 minutes per side. Spoon a little yakiniku marinade over the tofu and let it glaze briefly. Remove tofu and set aside.
- 4
4. Cook the Eggplant & Broccolini
Add eggplant to the same pot and cook until soft and caramelized, about 5-7 minutes. Spoon in a little more marinade and add a splash of fish sauce. Add broccolini and cook just until tender and bright green, about 2-3 minutes.
- 5
5. Assemble
Spoon the garlic black rice into bowls. Top with glazed tofu slabs, eggplant, and broccolini. Finish with extra spooned marinade, chopped cilantro, and sesame seeds.
- 6
Serve warm and enjoy.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
