Root Donburi

I wish I could pat myself on the back at the end of each day for accomplishing the major task of having semi-successfully taken care of my baby all day long, but sadly that never really feels like an accomplishment. Probably because taking care of a baby/child is one of those things you never actually cross off your to-do list.

And as a person who enjoys cooking as well as the feeling of accomplishment, I realized that making something new for dinner, even if it often exhausts me (and Matt) also makes me feel good.

That’s where this recipe comes in. I made it on a weeknight and instead of dinner at 6:30 and Teddy’s bath at seven, everyone’s schedule got pushed into dangerous, near-hangry territory. 

I was interested in this recipe for a few reasons.

1. I’ve been trying to eat a little healthier (read: fit comfortably into my pre-pregnancy clothing).
2. Because I was planning to go to one of the Japanese markets downtown anyway in order to get some masago for a different recipe.
3. I had some tofu I needed to use.
4. I like rice bowls.
5. I like eating rice-bowl leftovers for lunch.

Point being, this recipe delivered. I loved the combination of the vinegar, shoyu, and honey mixed into the warm rice. I also loved the simple idea of sautéing the sweet potatoes and tofu in sesame oil. It’s nothing too special on its own, but works really well with all of the other elements.

The problem with cooking all of these new dinners within this highly-draining life phase is that I’m pretty behind on reporting them back to you. Not to mention I’ve been wanting to write another gymnastics post. The Olympics are less than six months away! (I gotta start training again.)

Root Donburi adapted (mostly the quantities) from Heidi Swanson’s Near and Far
Serves 4

¼ cup rice vinegar
2 tablespoons honey
2 tablespoons plus 1 teaspoon shoyu
4 cups cooked short-grain brown rice
2 tablespoons toasted sesame seeds
3 medium carrots
2-3 tablespoons sesame oil
3-4 Persian cucumbers, seeded and thinly sliced
1 tablespoon umeboshi plum paste or a few umeboshi plums chopped/minced
1 avocado (optional)
1 lime (optional)
2 medium sweet potatoes peeled and cut into ¼-inch pieces
8 oz. extra-firm tofu, drained, cut into ¼-inch cubes
2 sheets toasted nori, crumbled [this didn't make it on for the above photos, but we did add it afterward]
1 cup green onions, thinly sliced

In a small bowl, stir together the vinegar, honey, and shoyu. Pour half of this mixture over the rice while it’s still warm. Mix well. Cover and set aside.

In a small bowl, combine the sesame seeds, carrots, 1 tablespoon of the oil, and the remaining ½ teaspoon shoyu. Stir to combine and set aside. In another small bowl, combine the cucumber with the umeboshi paste and massage with your hands to combine.

In another small bowl, (if using) toss the diced avocado with the lime juice. Season with a few pinches of salt.

In a large skillet over medium-high heat, combine the remaining tablespoon (or two) of oil. (I needed a little more oil because I was probably using more sweet potatoes than originally called for.) Toss to coat, cover, and sauté for a few minutes, stirring regularly, until the potatoes are golden and tender throughout. Push the potatoes to the side and addd the tofu to the pan. Cook until the tofu takes on a bit of color and is heated through, about 7 minutes. Remove from the heat.

To serve, add a generous portion of rice to each bowl. Arrange neighborhoods of carrots, cucumber, and sweet potato tofu over the rice. Top each bowl with crumbled nori and green onions. Serve with the remaining sauce, allowing each person to season to their liking.