Donburi / Stone Bowl / Bibimbap

We love Japanese food. It doesn't take much of an excuse for us to go out for Japanese food (or Korean, or Chinese for that matter). Now we're on a diet we need an alternative. I think a stone bowl is probably my absolute favourite and it always seems super healthy so I thought I'd give it a go. The great thing about this is that you can personalise it. We just used some left over ham that we had in the fridge, usually we'd have chicken teriyaki when we're out.

 

Indredients

• Portion of rice
• Portion of meat cut into chunks
• One carrot julienne (between two)
• One courgette julienne (between two)
• One spring onion each
• A few mushrooms chopped small
• One egg

Method

1. Cook the rice and serve in a pre heated bowl.
2. Place all the remaining ingredients on top of the rice.
3. Crack an egg into the top of the vegetables.
4. Serve as is and mix it up before eating, the egg will cook the rice and warm the vegetables. 

This is typically served in a very hot stone bowl to keep it cooking while you eat but we don't have these in the house. Served with siracca sauce (or just some soy for us).

5/5

Mushroom Stroganoff

We used to make mushroom stroganoff with a packet mix but I think this recipe might be just as easy. We took our inspiration from here but made some tweets to make is syn free (or 2 syns with a bit of wine). We also added a few puy lentils, which we had left over, to our rice.

 

Ingredients

• A few sprays of fry light
• 1 large onion chopped
• 550g mushrooms, quartered
• 1 clove of garlic
• 1 tsp ground paprika
• a good pinch chilli powder
• 100ml water (or even better white wine - 2 syns per portion)
• 30g tomato purée 
• 1 vegetable stock cube, dissolved in 50ml water
• 100ml creme fraiche 
• ½ tsp chopped parsley

Instructions

Spray the pan with some generous sprays of fry light. Add the onions, mushrooms, garlic, spices and water (wine) and cook for 10 minutes. 

Stir in the tomato purée, stock and creme fraiche. Bring to the boil and then reduce the heat to a simmer. Add the parsley.

If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency. 

Serve with boiled rice.