Yakiniku Garlic Black Rice Bowl | By Chef Healthy Henry

Ingredients

• 1 cup mirin
• ⅔ cup low-sodium soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon allulose or honey
• 1 tablespoon doubanjiang (adjust to taste)
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• ½ Fuji apple, grated
• 1 cup dry black rice
• 2¼ cups vegetable broth (or water with bouillon)
• 1 teaspoon soy sauce
• 2 teaspoons avocado oil
• 4–5 cloves garlic, finely chopped
• 1 tablespoon unsalted butter
• Optional: 1 tablespoon Just Better Fiber, stirred in after cooking
• 1 block extra-firm tofu, pressed and cut into thick slabs
• 1 tablespoon cornstarch
• Salt and black pepper
• 1 tablespoon avocado oil
• 1 medium eggplant, cut into large chunks
• 1 bunch broccolini, trimmed
• 1–2 tablespoons fish sauce (to taste)
• Chopped cilantro