Meat & Poultry
Yakiniku Garlic Black Rice Bowl
Watch Henry make it
Ingredients
- Yakiniku-Style Garlic Marinade
- (Makes about 1 1/4 cups; you’ll use a few tablespoons)
- 1 cup mirin Shop on Amazon (opens in a new window)
- 2/3 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon allulose or honey Shop at Just Better (opens in a new window)
- 1 tablespoon doubanjiang (adjust to taste) Shop on Amazon (opens in a new window)
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1/2 Fuji apple, grated
- Garlic Black Rice
- 1 cup dry black rice Shop on Amazon (opens in a new window)
- 2 1/4 cups vegetable broth (or water with bouillon)
- 1 teaspoon soy sauce
- 2 teaspoons avocado oil
- 4 to 5 cloves garlic, finely chopped
- 1 tablespoon unsalted butter
- Optional: 1 tablespoon Just Better Fiber, stirred in after cooking Shop at Just Better (opens in a new window)
- Crispy Tofu & Vegetables
- 1 block extra-firm tofu, pressed and cut into thick slabs Shop on Amazon (opens in a new window)
- 1 tablespoon cornstarch
- Salt and black pepper
- 1 tablespoon avocado oil
- 1 medium eggplant, cut into large chunks
- 1 bunch broccolini, trimmed
- 1 to 2 tablespoons fish sauce (to taste) Shop on Amazon (opens in a new window)
- To Finish
- Chopped cilantro
- • • Toasted sesame seeds
Shop links go to Just Better or Amazon. As an Amazon Associate, Chef Healthy Henry earns from qualifying purchases.
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.
Nutrition
Per 1 serving
Estimated per serving. Actual values vary with brands, substitutions, and portion size. This is general information, not medical or nutrition advice.
Kitchen Questions
Short answers that use this recipe.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
