1 tsp
|
Allspice, ground
|
3 cup
|
Brown rice, medium-grain, dry
(for rice)
|
2 tbsp
|
Cashew nuts, raw
(topping)
|
3 clove(s)
|
Garlic
(for sauce)
|
1 piece, 1-inch
|
Ginger root
(peeled, for sauce)
|
4 stalk(s)
|
Green onion, scallion, ramp
(sliced, for topping)
|
1/4 tsp
|
Ginger, ground
|
3 tbsp
|
Honey
|
3 tbsp
|
Honey
(for sauce)
|
1/2 tsp
|
Hot pepper (chili) flakes
(for sauce)
|
1/2 tsp
|
Hot pepper (chili) flakes
|
15 cup
|
Kale
(loosely packed, for rice)
|
2 fruit
|
Lime
(halved)
|
3 cup diced
|
Rhubarb
(trimmed, for sauce)
|
1 tbsp
|
Saké
|
2 tsp
|
Sesame oil
(for rice)
|
3 tbsp
|
Soy sauce
(for sauce)
|
500 gm
|
Tofu, regular, firm
(cut along horizontal, then into thin strips)
|
1 tbsp
|
Vegetable oil
|