BBQ Pulled Jackfruit Donburi Bowl

BBQ Pulled Jackfruit Donburi Bowl
40 mins preparation, 60 mins cooking time
Serves 3

A super easy Japanese inspired Donburi Bowl recipe with homemade BBQ pulled jackfruit. A nutritious rice bowl topped with a variety of rainbow vegetables and protein, perfect for using up leftovers. - Alpha Foodie

Japanese , Low calorie , Vegetarian , Easy , Spring , Rice , Dinner , Lunch

Ingredients

3 cups of rice
3 Clarence Court Old Cotswold Legbar egg
2 cups BBQ pulled jackfruit
3 cups chopped vegetables (1 Cup of vegetables, per portion)
1.5 kg jackfruit
2 tablespoon sesame oil
1 onion
2 tablespoon brown sugar
1/2 teaspoon chilli powder
1 teaspoon paprika
2 teaspoon liquid smoke
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups homemade vegetable broth
1/2 cup BBQ sauce

Method

1

First, prepare the rice for cooking. Begin by rinsing the rice to get rid of the excess starch until the water becomes clear. Leave the rice to soak in the water for 30 mins, rinse again and drain.

2

While the rice soaks prepare the BBQ pulled jackfruit. Coat a sharp knife with some oil and reapply as needed. Slice the jackfruit into large 1 ½ - 2 inch slices. This makes each section manageable to remove pods, seeds and leftover fibrous flesh and skin. For this recipe, you’ll be using the fruit pods, so set everything else to one side.

3

Thinly slice the onions and sauté them in a big pan for 2-3 minutes with a little oil. Add the jackfruit and the spices, stir well to coat all the jackfruit with the spices. Add the BBQ sauces and vegetable broth then stir again.

4

Simmer for 30 minutes stirring occasionally to make sure it’s not sticking to the pan. When the jackfruit has softened, you can pull it apart using 2 forks. For crispier jackfruit, bake in the oven for 20 minutes at 160°c.

5

To cook 1 ½ cups of rice, add 3 cups of water in the saucepan and bring to a boil. As soon as it’s boiling, cover and leave to simmer until all the water absorbs. The rice is ready when all the water absorbs and it becomes fluffy.

6

While the rice and jackfruit are cooking, prep the vegetables by chopping them thinly. You can serve the vegetables raw for this rice bowl or steam/boil/fry them.

7

To assemble the bowl, start with a layer of rice, top with 1 cup of vegetables along with the jackfruit. Sprinkle with sesame seeds and coriander.

8

Finally, add a bit of oil to a frying pan and fry the egg for 2-3 minutes. Place atop of the veg and serve.

Other recipes you might like

Gazpacho with crab meat
20 mins

Gazpacho with crab meat

By Nieves Barragán Mohacho