This is our favorite recipe!
It’s best to compose this dish in a large, shallow bowl. This recipe serves two goons and two goon-ettes with ample leftovers to perk up your Monday lunch.
Meg Ling Big Bowl
- 2 cups Kagayaki rice (California grown Japanese style sticky rice, cooked at a one-to-one ratio)
- 3 pounds boneless, skinless chicken thighs and 1.5 pounds of steak tips, marinated and grilled (I like to marinate the meat in teriyaki style sauce for 1-6 hours with chopped lemongrass)
- 1 bag mung bean sprouts
- 1 head of iceberg lettuce, chopped
- 2 sweet peppers, chopped
- 3 green onions, chopped
- 3 T fresh cilantro, stems removed
- 3 T fresh mint, stems removed
- 2 T fresh Thai basil, stems removed
- 1 cup pickled veggies (I like this recipe the best http://www.nytimes.com/2009/04/08/dining/081brex.html)
- 1/2 cup cashews
- 1 T sesame seeds
- 1 cup of your favorite sesame dressing (you can make this from scratch, but the real stuff from my local Japanese market tastes better than mine)
Make sure that you have all of your veggies prepped and ready to go when the rice and meat are cooked. To compose your big bowl, divide the ingredients among four bowls. First, put the lettuce in the bottom of the bowl, and then place handfuls of sprouts, pickles and peppers in each quadrant (like an Asian cobb salad). Add heaping spoonfuls of the sticky rice and sprinkle generously with the fresh herbs, green onions and nuts. Spoon dressing over the salad mixtures and add the meats to the top of the dishes with an extra sprinkle of sesame seeds for good measure. Serve with extra dressing and Siracha on the side.