Servings: 2

3 ½ oz Cabbage* 3 ½ oz Cabbage*
& 1 oz & rainbow carrots* & 1 oz & rainbow carrots*
2 whole Scallions 2 whole Scallions
¼ cup Tamari-mirin sauce ¼ cup Tamari-mirin sauce
2 large Eggs 2 large Eggs
3 tbsp flour 3 tbsp flour
6 oz Broccoli 6 oz Broccoli
2 tbsp Cashews 2 tbsp Cashews
½ cup Long-grain rice ½ cup Long-grain rice
½ cup Edamame ½ cup Edamame
½ oz Pickled ginger ½ oz Pickled ginger
¼ cup Ginger-Sriracha aïoli ¼ cup Ginger-Sriracha aïoli

Bring long-grain rice and 1 cup lightly salted water to a boil in a small pot. Reduce heat to medium-low and cover pot with lid. Simmer 16 minutes, or until rice is tender and water is absorbed. Remove from heat. Let rest, covered, 3 minutes.
Finely chop cabbage and rainbow carrots into rice-sized pieces. Thinly slice scallions; discard root ends. Roughly chop cashews. Roughly chop edamame. Roughly chop pickled ginger.
Crack eggs into a large bowl. Add about 1 ½ tablespoons of the tamari-mirin sauce. Whisk to combine. Add cabbage and carrots, gluten-free flour, and about half of the scallions. Season with about ¼ teaspoon salt and about ¼ teaspoon pepper. Mix thoroughly 1 to 2 minutes, or until flour is completely incorporated.
Heat 1 to 2 tablespoons cooking oil in a large nonstick pan over medium-high heat. Once pan is hot, add 2 to 3 large spoonfuls (about ¼ cup each) of the fritter mixture.* Lightly press to flatten. Cook 3 to 5 minutes on each side, or until fritters are browned and crispy. Transfer fritters to a plate. Cover with foil to keep warm. Repeat process with remaining mixture, making 4 to 6 fritters total
Heat about 1 ½ tablespoons cooking oil in a medium sauté pan over medium-high heat. Add broccoli to hot pan. Lightly season with salt and pepper. Stir. Cook 6 to 8 minutes, or until broccoli is tender, stirring occasionally. Add cashews. Stir. Cook 1 to 2 minutes, or until nuts are lightly toasted. Remove from heat. Add remaining tamari-mirin sauce. Stir to combine.
Fluff rice with a fork. Add edamame and most of the ginger to pot. Stir to combine.
Divide rice with edamame between plates. Shingle Japanese vegetable fritters against rice and drizzle with ginger-Sriracha aïoli. Serve broccoli on the side. Garnish dish with remaining scallions and remaining ginger.