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White Mausu's Rãyu Rice Bowls


50 minutes

White Mausu's recipe for Rãyu Rice Bowls are somewhere between a Korean bibimbap and a Japanese donburi. You can swap out the ingredients for whatever vegetables are in season (or in the fridge!) such as mushrooms rather than aubergines, and if you don't like tofu, sub with your preferred protein.

13 Farmdrop products in this recipe


Here’s how you do it

Pickled Radishes

  1. Finely slice the radishes with a mandoline if you have one. Mix with the vinegar, sugar, ginger and peppercorns - and add more sugar to taste.
  2. Leave to pickle for a few hours, or a few weeks - it's up to you!

Pickled Cucumbers

  1. Finely slice the cucumber into rounds using a mandoline or sharp knife to get very thin slices.
  2. Sprinkle with the salt, sugar and ginger and leave for 10 minutes to release its juices. Add more sugar or salt to taste.

Rãyu Rice Bowls

  1. A few hours or the night before, prepare the tofu. Wrap the block in a tea towel, place between two plates and put a heavy object on top to weight it down. Leave at least a few hours or overnight if you prefer it very dry.
  2. Preheat the oven to 200℃/ 180℃ fan. Cut the aubergines into medium chunks and toss in a bowl with the miso, plenty of oil and salt and pepper. Arrange on a baking tray (use two trays if needed so they aren't overcrowded as this will make them steam rather than caramelise). Roast for 20 minutes or until totally soft with charred edges. Taste and add more seasoning if needed. Turn the oven down to 180℃
  3. Cut the tofu into chunks or strips and marinade in the tamari and sesame oil. season, sprinkle with sesame seeds then roast in the oven at 180℃ until golden brown.
  4. Cook the rice in a rice cooker if you have one, or in a pan with a ratio of 1.5 cups water to 1 cup of rice. The rice in this recipe needs 3 cups of water. Rinse the rice in a sieve until the water runs clear, add to a large saucepan and add salt and the water. Bring to the boil then put the lid on, turn down to a simmer and cook for 15 minutes without lifting the lid.
  5. Boil the peas for 2 minutes then drain and run under cold water until they are cool - this keeps them green and with a little bite.
  6. Fry the eggs until the whites are set but the yolk still runny.
  7. To assemble, divide the warm rice between four high sides bowls and add the toppings. White Mausu recommend going around in a circle giving each topping its own space and keeping the kimchi, rãyu, peas and cucumber apart - their auras are too similar. Pop the tofu on top, centre-stage, and top with the fried egg then the chives, coriander and spring onion.


  • 2 aubergines, cut into medium chunks
  • 3 tbsps miso

  • 1 block tofu
  • A generous glug of tamari*
  • A generous glug of sesame oil*
  • 2 tsps sesame seeds*

  • 360g short grain white rice
  • 150g frozen peas
  • 4 medium eggs

  • 4 tbsps pickled radishes (see below)
  • 4 tbsps pickled cucumber (see below)
  • 4 tbsps Kimchi
  • 4 tbsps Peanut Rãyu
  • Chopped chives and coriander
  • 1 spring onion, thinly sliced

Pickled Radishes

  • 1 bunch radishes
  • 3 tbsps brown rice vinegar*
  • 1-2 tsps caster sugar*
  • 1 tsp grated ginger
  • a few Sichuan peppercorns*

Pickled Cucumber

  • 1 cucumber
  • 1 tsp grated ginger
  • 1/2 tsp fine salt*
  • 1/2 tsp caster sugar*

*from the larder

Suitable for

  • Vegetarians
  • Gluten free
  • Dairy free

What’s in this recipe

Purton House Organics

Organic Midi Cucumber

1 Cucumber



Reduced Salt Miso

1 Jar (270g)





1 Bunch (min. 15g)




1 Bunch (min. 15g)



Organic Sushi Rice

1 Pack (500g)




Naked Tofu

1 box (450g)



Organic Ginger

1 Bag (120g)



Bio Inside

Organic Frozen Peas

1 Bag (min. 300g)