Ingredients
- for broccoli
- 1 small head of broccoli
- 2 teaspoons sesame oil
- 1/2 teaspoon kosher salt
- 1 clove garlic finely grated
- for beets
- 1 small beet shredded with a mandoline
- 2 teaspoons vinegar
- 1/2 teaspoon kosher salt
- for mushrooms
- 1 teaspoon sesame oil
- 1/4 pound shiitake mushrooms cleaned and sliced
- 1/4 teaspoon salt
- for the hot sauce
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 tablespoon miso
- 1 tablespoon salt
- 1 tablespoon honey
- 1 tablespoon water
- 1 small clove garlic finely grated
- 1/4 teaspoon curry powder
- 2 high quality eggs fried sunny side up
- 1 cup short grain brown rice cooked according to the package directions
Preparation
Step 1
To make the broccoli, cut the florets off the stalk, then peel and slice the stalk into 1/4″ pieces. Boil a pot of salted water and add the broccoli. Return to a boil and cook for one minute. Drain the broccoli and chop it up into bite size pieces. Toss it with the sesame oil, salt and garlic.
For the beets, toss the beets, vinegar and salt together.
For the mushrooms, heat the sesame oil in a small pan and fry the mushrooms with the salt until lightly browned and fragrant.
For the sauce, just mix the gochugaru, miso, salt, honey, water, garlic and curry powder in a ramekin to combine.
To plate, put a layer of brown rice at the bottom of two bowls. Scatter the mushrooms on top of both bowls, then cover half of each bowl with beets. Cover the other half with the broccoli, then top with a fried egg. Serve immediately with the hot sauce.