- 1/2 cup rice vinegar
- 1/4 cup miso paste
- 4 tsp honey
- 3 tbsp sesame oil
- 2 tsp wasabi paste
- 2 tsp fresh lime juice
- 2 tsp soy sauce
- 1/4 cup olive oil
- 1 cup minced cilantro (use the stems!)
Combine all ingredients in a food processor and give it a good whiz until it is bright and creamy.
- 6-8 radishes, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
Slice radishes, and sprinkle with salt and sugar, then pour the rice vinegar over. Allow the radishes to sit for at least 10 minutes.
- 4 cups water
- 1 tsp chicken or vegetable stock
- 1 tbsp miso paste
- 1 1/2 cups pearl barley
Bring water, miso and stock to a boil, then add the barley. Bring to a slow gentle boil and allow barley to cook until just tender – about 25-30 minutes. Rinse under cool water and allow to drain.
This recipe was inspired by Whitewater Cooks, and her Beautiful BC Bowl with salmon ….but you can do whatever you like with it.
If you are cooking a protein, marinade in some of the dressing, and then grill until cooked. Grilling is by far the best – the honey will stick to any fry pan you use!
Assemble bowl with the barley, protein of choice and an assortment of toppings. Tonight we used:
- roasted peanuts
- roasted sesame seeds
- sliced snow peas
- halved cucumber slices
- slivered green onions
- sautéed mushrooms
- sautéed red onions & sweet peppers
- cilantro, roughly chopped
- nori sheets – roasted lightly and slivered
Everything about this bowl is a delight! Customize it to your tastes.