Sesame-crusted poke bowl
An abundance of greens and lean protein make this dinner all about texture, colour and flavour
Serves
4
Prep Time
20 mins
Cook Time
30 mins
Poke bowls are a riot of texture, colours and flavour. This bowl is a careful, balance of lean protein, fresh vegetables and the tang of wasabi peas and nori strips. The kogi sauce is a delicious twist and worth the time to whisk together.
The ingredients are interchangeable, so feel free to swap the cauliflower rice for sushi rice or broccoli rice, and add avocado or cherry tomatoes.
Recipe is courtesy of Greenlea Butcher Shop
Poke bowls are a riot of texture, colour and flavour. This bowl is balanced with crunchy vegetables and the tang of wasabi peas and nori strips. Recipe is courtesy of Greenlea Butcher Shop
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ShareIngredients
400g Quality Mark beef eye fillet
200g edamame beans
shelled100g kimchi
50gm toasted seaweed
2 spring onions
sliced100gm wasabi peas
100ml Kewpie mayoi
⅓ cucumber
¼ cabbage
finely shredded½ cauliflower
3 Tbsp black sesame seeds
1 tsp kosher salt
fresh coriander
to serveVietnamese mint leaves
to serve
¼ cup Sriracha sauce
40g sugar
¼ cup soy sauce
50ml sesame oil
2 tsp rice wine vinegar
Method
Mix salt and sesame seeds together
Trim eye fillet of fat then roll in the sesame and salt mixture.
Sear the eye fillet in a hot pan, with a little oil for around 10 seconds each side. Set aside to rest.
Boil the jug and fill a bowl with the boiling water, for the cauliflower. In the meantime, remove the stalks from cauliflower and pulse in a food processor until crumbly. Just make sure it’s not too fine, as you want to retain some texture.
Drain and lightly season.
Blanch the edamame beans for 4 minutes in boiling water, refresh in an ice bath then drain.
Rehydrate the dried nori sheet for 20 minutes in cold water and roughly chop.
Dice the eye fillet into 8 mm cubes and dress with the Kogi sauce.
Combine the sriracha, sugar, sesame oil, rice wine vinegar and soy sauce.
Whisk in a bowl until the sugar is dissolved. Set aside.
Start with the cauliflower rice, cabbage and edamame in tidy piles, then add the beef
Fill in the gaps with the sliced cucumber, kimchi, wakame, and thinly sliced spring onion.
Dress with the kewpie mayonnaise and garnish with nori chips, lightly crushed wasabi peas and a few coriander and mint leaves.
Nutrition Information per Serving (510g)
This nutrition analysis is based on 4 serves and doesn't include the fresh coriander or mint leaves to serve. As this recipe is high in sodium, we suggest using reduced salt soy sauce.
