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Togarashi Rice Bowl
made with Arvinda's Tokyo 7-Spice
This amazing Japanese table condiment, Arvinda’s Tokyo 7-Spice, is perfect as a topper on any rice bowl, hot noodles, tofu, steamed vegetables and more. For this recipe, you can use day old brown rice which can handle a good stir fry. Garnish with as little, or as much spices as you wish!
- Cook Time
10 min - Serves
1
| 1 TSP. | oil |
| 1 CUP | cooked brown rice |
| 1 TSP. | tamari, or to taste |
| ¼ CUP | edamame beans, shelled |
| 1 TSP. | sesame oil |
| 1 | soft-cooked egg, halved |
| 2 TBSP. | green onion, chopped |
ARVINDA’S TOKYO 7-SPICE, as needed |
In a wok or pot, heat the oil on medium-high. Add the cooked rice and sprinkle in the tamari to taste. Fold in the edamame beans and stir fry for a few minutes.
Arrange the rice into a bowl and drizzle with sesame oil, folding it in.
Top the rice with a soft-cooked egg and garnish with green onions and a sprinkling of ARVINDA’S TOKYO 7-SPICE, to taste.
