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Brown Rice Bowl with Fried Panko Tofu and Salsa Verde


10th June, 2014
Pat Breen & Lydia Wegner of Shop Ramen
Tuesday 10th June 2014


WOAH where did that week go?   It appears to be Tuesday AGAIN, which means another Tasty Tuesday moment from the clever kids at Shop Ramen in Collingwood.  Though they're best known for their handmade ramen,  Pat and Lydia usually also have a delicious hearty rice dish on their menu.  Today they share their recipe for a tasty and super satisfying brown rice bowl with panko crusted tofu and salsa verde. - Lucy


Brown Rice Bowl with Fried Panko Tofu and Salsa Verde. Recipe by Pat Breen and Lydia Wegner of Shop Ramen, Photo - Sean Fennessy, Production / styling - Lucy Feagins.

There’s something so completely nourishing about brown rice. It’s comforting and satisfying, and a great basis for a host of other ingredients and flavours. We’ve layered up this rice bowl with a bunch of really tasty toppings, but the real star is the fried Panko tofu. Panko is Japanese style breadcrumb that work like magic when frying, providing a super tasty and crunchy exterior. We have tried a few different tofus, but one of the best is the organic tofu from the Ernest Bean Company down in Robert St, Collingwood. It's locally made and extremely delicious.


Pat crumbing the tofu in delicious panko flakes. Photo - Sean Fennessy, production / styling - Lucy Feagins.


For the rice mix

4 cups of cooked brown rice (enough for 4 serves)
1/4 cup of currants
1 bunch coriander
1/2 bunch mint
5-6 leaves Thai basil
1/4 cup roasted pepita seeds
1/2 cup of peeled Edamame beans

For the rice dressing

200ml Good quality soy sauce
30ml Sesame oil
Pinch Sugar
15ml Water
125ml Rice vinegar

For the toppings

1 carrot shredded
1/2 Butter lettuce, leaves divided, washed
4 Soft boiled egg
1/4 cup cucumber pickle
200g Korean kimchi

For the Panko tofu

1 small packet Panko crumbs
250g Tofu
Egg wash (1 egg beaten in bowl with 1tbsp of cold water)
1/2 cup plain flour

For the salsa verde

60ml mirin
125ml rice vinegar
1/2 bunch mint
10 Thai basil leaves
2 bunches coriander
250ml canola oil
2tbsp toasted white sesame seeds
3 cloves of garlic
Pinch salt


Pat and Lydia. Photo - Sean Fennessy, production - Lucy Feagins.

Method (Serves 4)

Chop / prepare all elements of the rice bowl.

Cook brown rice according to packet instructions, cool down and refrigerate.  Measure out four cups of rice.

Make rice dressing by combining all ingredients in a bowl and mix well. Set aside.

To make salsa verde add all ingredients into a food processor and blend until combined. Set aside.

Heat oil to 180c to make the Panko tofu. Cut tofu into eight pieces and lightly coat in flour. Dip tofu pieces into egg wash and then into a plate of Panko crumbs to evenly coat. Once oil has reached temperature fry tofu until golden brown, this usually takes about four minutes.

Boil eggs for six minutes (if you like them hard boiled), remove and refresh in cold water until cool, peel and set aside.

Assembling the rice bowl

First make the rice mix for the base of the dish. Combine all fresh herbs and other ingredients for the rice mix.  Stir through the rice dressing, and split into four bowls.

Evenly arrange all toppings on top of the rice mix, including the Panko tofu.

Finally add the salsa verde with the egg and other toppings. Serve.


Shop Ramen Rice Bowl. Photo - Sean Fennessy, production / styling - Lucy Feagins.

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