I’m unemployed baby! That should mean I have plenty of time to write blog posts, and also work out. What I’ve actually been doing is reading, camping, playing Carcassonne, going for a sunset bike ride along the lake and getting a bug stuck in my eye, grocery shopping every other day, and eating a lot. It’s been great.
In my culinary exploration of Burlington I have determined that Asiana Noodle House is my favorite restaurant here, and maybe anywhere. I’ve lived in this city for three weeks and have eaten there three times. Why? They have a huge menu with a slew of different Asian cuisines. The food is well-priced and delicious. The ramen bowls are massive; I’m getting one the moment it gets cool here (in like…early September?).
During my last visit I ordered the vegan chirashi and thought to myself, “I can probably make a mediocre version of this.” So that’s what I did.
Chirashi is basically a bowl of rice covered in everything delicious. My meal included inari, fried sweet potato bits, edamame and more…for this recipe I stuck with what was easy to prepare and mostly package-free. (If you’d like some tips of reducing waste, click here!) Chirashi is totally customization, so add any veggies, fruits, or proteins that sound good to you.
Since I was lacking Asiana Noodle’s variety of ingredients, I added a wasabi cream sauce. I kept the amount of wasabi tame for the recipe, but don’t hold back. Sriracha is also a great option if you’d like to add heat.
I don’t know how to pickle stuff yet (it’s coming though) so I bought some local, pre-pickled veg. This stuff tastes a bit weird to me on it’s own but when you mix it in with everything else it’s amazing.
Prepare the individual ingredients and let everyone make their own bowl.
Drizzle on a bit of sauce for a photo and then add a bunch more.