Narrator: ACROSS ASIA,
RICE BOWL MEALS
ARE AN ENDURING TRADITION.
BY COMBINING PROTEIN
AND VEGETABLE ELEMENTS
WITH RICE IN A BOWL,
PEOPLE HAVE A MEAL.
IT'S ASIAN COMFORT FOOD,
AND SOMEHOW IT JUST TASTES
BETTER IN A BOWL.
AND PEOPLE AROUND THE WORLD
ARE DISCOVERING
THE APPEAL OF THESE
ONE-BOWL MEALS.
ASIAN BOWL MEALS
START WITH THE RICE.
THEN PEOPLE ADD
WHATEVER THEY WANT.
AT FOOD BARS LIKE THIS,
THERE'S ANY NUMBER OF CHOICES.
THE BOWLS CAN BE SERVED UP FAST,
AND THE FOOD IS HEALTHY.
BECAUSE THERE ARE MANY
POSSIBLE COMBINATIONS,
THESE ONE-BOWL MEALS
NEVER GET BORING.
PREPARATIONS START
WITH THE RICE.
THIS FOOD WORKER MEASURES
ENOUGH FOR 40 PORTIONS.
AFTER RINSING THE GRAINS
REPEATEDLY,
HE ADDS IT TO A RICE COOKER.
HE THEN MEASURES THE WATER
FOR COOKING.
HE ADDS IT TO THE COOKER.
IT WILL STEAM THE GRAINS SO THEY
COOK UNIFORMLY FOR ONE HOUR.
WHILE THE RICE IS COOKING,
THE FOOD WORKER
THEN POURS PEELED GARLIC CLOVES
INTO A FOOD PROCESSOR.
HE ADDS A HALF CUP
OF VEGETABLE OIL.
THE GARLIC WILL FLAVOR SEVERAL
DISHES IN THE ASIAN FOOD BAR.
THE FOOD PROCESSOR CHOPS THE
GARLIC TO A FINE CONSISTENCY.
USING A MANDOLIN
VEGETABLE SLICER,
HE SLICES SLIVERS OF CARROTS.
ALONG WITH CHOPPED ONIONS,
THE CARROTS WILL ENHANCE
THE FLAVOR OF FRIED RICE.
HE NOW REMOVES SOME RICE
FROM THE COOKER,
IN ORDER TO MAKE FRIED RICE.
HE SEPARATES THE GRAINS
SO THEY'LL FRY MORE UNIFORMLY.
♪♪
THE FOOD WORKER
IS NOW READY TO FRY.
HE HEATS THE WOK
TO A VERY HIGH TEMPERATURE.
HE ADDS COOKING OIL,
AND IT STARTS TO SIZZLE.
HE TOSSES IN THE CARROT SLIVERS,
CHOPPED ONION, GARLIC
AND FROZEN PEAS.
HE CONSTANTLY STIRS
THE INGREDIENTS,
AND THE FLAVORS
SWEETEN AND DEEPEN.
HE TURNS DOWN THE HEAT
A BIT AN ADDS THE RICE.
HE MIXES THE RICE WITH THE OTHER
INGREDIENTS AS THE COOKING
CONTINUES AT
A SLIGHTLY LOWER TEMPERATURE.
HE MEASURES THE TEMPERATURE.
FOR FOOD SAFETY REASONS,
IT NEEDS TO BE OVER
143 DEGREES FAHRENHEIT.
THE FOOD WORKER POURS SOY SAUCE
ONTO THE HOT WOK.
IT TRICKLES DOWN
TO PERMEATE THE RICE,
ADDING FLAVOR AND COLOR.
THAT COMPLETES THE FRIED RICE
COMPONENT OF THE FOOD BAR.
NEXT UP ARE THE VEGETABLE
AND PROTEIN CHOICES.
THE FOOD WORKER CUBES
SUSHI-GRADE TUNA.
IT WILL BE MARINATED
WITH A SPICY SAUCY SHORTLY.
HE PLACES THE TUNA
IN A FOOD BAR CONTAINER.
HE PEELS CUCUMBER
AND THEN JULIENNES IT.
THE CUCUMBER WILL BE A RAW
FOOD CHOICE
THAT WILL OFFSET
THE STRONG FLAVOR OF THE TUNA.
THE FOOD WORKER THEN PREPARES
THE TUNA'S SPICY MARINADE.
HE ADDS CHILI SAUCE
AND A SMALLER AMOUNT
OF CHILI OIL TO MAYONNAISE.
IT'S HOT STUFF.
♪♪
A SEAWEED SALAD DISH
IS ANOTHER REFRESHING CHOICE
THAT WILL COOL THE PALATE.
HE ADDS THE CHILI
MAYONNAISE TO THE TUNA.
AND HE TURNS UP THE HEAT
A LITTLE MORE
WITH SOME EXTRA CHILI OIL.
A THOROUGH MIXING COMPLETELY
SATURATES THE RAW FISH
WITH THE SPICY SAUCE.
NEXT, THE FOOD WORKER
PREPARES THE DRESSING
FOR A CABBAGE SALAD.
HE STARTS WITH
A WHITE MISO PASTE.
A GENEROUS AMOUNT
OF SOY SAUCE FOLLOWS.
SUSHI VINEGAR AND VEGETABLE OIL
ARE THE NEXT INGREDIENTS.
AFTER ADDING SOME SESAME OIL,
HE BLENDS ALL THE COMPONENTS.
HE COATS THE SHREDDED CABBAGE
WITH THE MISO DRESSING.
HE SPRINKLES BLACK SESAME SEEDS
ONTO THE CABBAGE SALAD.
TERIYAKI BEEF
IS THE NEXT OPTION.
THE MAIN INGREDIENTS ARE SHAVED
FILET STEAK, CHOPPED GINGER,
AND SHREDDED ONION.
THE FOOD WORKER SAUTéS THE ONION
AND GINGER
TO PROVIDE A FLAVOR BASE.
HE ADDS THE SHAVED STEAK,
AND AS IT COOKS,
IT TAKES UP THE ESSENCE
OF THE ONION AND GINGER.
♪♪
THE SOY-BASED TERIYAKI SAUCE
PROVIDES
THE FINAL LAYER OF FLAVOR.
WITH THIS DISH NOW COMPLETE,
IT'S TIME FOR THE FUN PART --
MIXING AND MATCHING COMPONENTS
FOR THE ASIAN FOOD BOWL.
