Nutrient-Rich Okra and Brisket Rice Bowl
How to Make Okra and Brisket Rice Bowl
I bought 1kg of okra and worked hard to cook it. Before it wilted further, I used the last of the okra to make an Okra and Brisket Rice Bowl. For color and nutrition, I also added carrots and eggplant, and for added flavor and richness, I included brisket. Vegetarians can omit the brisket and cook it. I made just enough rice for two people in a mini single-serving pressure cooker, and enjoyed a clean and nutritious meal with freshly cooked rice. It’s a simple and wholesome dish where ingredients are simply chopped and added to the pot to cook. If you want a deeper flavor in your pot rice, it’s good to marinate or stir-fry the vegetables or meat beforehand. However, a simple pot rice offers a light and clean taste. Adjust seasoning with the sauce as needed. Okra contains mucin, a viscous component, so as you stir the pot rice, you might feel a slight stickiness similar to yamaimo (Japanese mountain yam) or natto, but it’s not overpowering. Similar to yamaimo or natto, these are beneficial components for health, so let’s enjoy this healthy and delicious meal. The brisket adds a savory and substantial flavor, balancing the potentially mild taste of a vegetable-only pot rice.
Ingredients- Okra, about 10 pieces
- Carrot, 3cm chunk
- Eggplant, 3cm chunk
- Brisket, 4-5 slices
- Rice, 1 cup
- Water, 3/4 cup
Seasoning Sauce- Brewed soy sauce, 2 Tbsp
- Sesame oil, 1 Tbsp
- Sesame seeds, 1/2 Tbsp
- Cheongyang chili pepper, 1/2 piece
- Red chili pepper, a little
- Brewed soy sauce, 2 Tbsp
- Sesame oil, 1 Tbsp
- Sesame seeds, 1/2 Tbsp
- Cheongyang chili pepper, 1/2 piece
- Red chili pepper, a little
Cooking Instructions
Step 1
Rinse the rice until the water runs clear, then add water as you normally would for cooking rice, but reduce the amount by about 1 tablespoon (e.g., use 3/4 cup water for 1 cup of rice). Let the rice soak for about 30 minutes for a better texture.
Step 2
Wash the okra, carrots, and eggplant thoroughly under running water.
Step 3
Slice the okra into bite-sized pieces. Finely chop the carrots and eggplant.
Step 4
Finely chop the brisket slices.
Step 5
Place the soaked rice in your pot or rice cooker. Arrange the sliced okra, chopped carrots, eggplant, and chopped brisket on top of the rice. Cook the rice as usual.
Step 6
While the rice is cooking, prepare the seasoning sauce. Finely mince the Cheongyang chili pepper and red chili pepper (removing seeds from the Cheongyang pepper). In a small bowl, combine the brewed soy sauce, sesame oil, minced chili peppers, and sesame seeds. Mix well.
Step 7
Once the rice is cooked, carefully fluff and mix it with a rice paddle, ensuring not to mash the grains. Gently stir to combine the ingredients evenly.
Step 8
Serve the mixed pot rice into individual bowls.
Step 9
Drizzle the prepared seasoning sauce over the rice and mix before eating. Adjust the amount of sauce to your preference. Enjoy this delicious and nutritious Okra and Brisket Rice Bowl!
