Fermented Rice Bowl Recipe Kit Recipe

About this recipe

Discover the tangy and wholesome flavors of our Fermented Rice Bowl Recipe Kit! This kit provides everything you need to create a delicious and nutritious meal, starting with fermented rice that develops a unique tangy taste after 24-48 hours. Pair it with fresh, crisp cucumber, fragrant spring onions, and a vibrant bunch of coriander for a burst of freshness. Add tender tofu for a satisfying protein boost, and enhance the flavors with a drizzle of sesame oil and a touch of dark soy sauce. Season it perfectly with salt to bring all the elements together into a harmonious bowl of goodness. This easy-to-assemble recipe is ideal for anyone seeking a healthy, plant-based meal packed with flavor and probiotics. Whether you’re new to fermentation or a seasoned pro, this kit makes it simple to enjoy a comforting and nourishing dish. Order now on the AnyFeast website or app and start your fermentation journey today!

Ingredients

• 1 Piece Cucumber 1Pc
• 160 Ml Cj Bibigo Sesame Oil
• 1 Bunch Spring Onions 1 Bunch
• - Fresh Asian Coriander Bunch
• NaN Tilda Long Grain Rice
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml
• - Tata Salt

Instructions

1. 1. Rinse 1 cup of long-grain white rice thoroughly until the water runs clear. Soak the rice in water for 4-6 hours.
2. 2. Drain the soaked rice and transfer it to a blender. Add 1 cup of water and blend until smooth.
3. 3. Pour the rice mixture into a large bowl. Cover with a clean cloth and let it ferment at room temperature for 24-48 hours, depending on the temperature.
4. 4. After fermentation, the mixture will have a slightly sour smell and a bubbly texture. Stir well.
5. 5. While the rice mixture is fermenting, prepare the toppings: thinly slice 1 cucumber, 1 avocado, and 1 carrot. Chop 1/4 cup of fresh coriander and 1/4 cup of spring onions. Set aside.
6. 6. Cook the udon noodles according to the package instructions. Drain and set aside.
7. 7. Heat a non-stick pan over medium heat. Pour 1/2 cup of the fermented rice batter into the pan and spread it evenly to form a thin crepe.
8. 8. Cook for 2-3 minutes until the edges lift easily and the bottom is golden brown. Flip and cook for another 1-2 minutes. Repeat with the remaining batter.
9. 9. Assemble the bowls: Place 2-3 fermented rice crepes in each bowl. Add a portion of the cooked udon noodles. Top with the sliced cucumber, avocado, carrot, chopped coriander, and spring onions.
10. 10. Drizzle with dark soy sauce and sesame oil to taste. Serve immediately.