Sleepytime Slop Bowl

• kabocha squash, cut into pieces
• high smoke point oil, e.g., algae, avocado, or peanut oil
• salt, to taste
• black pepper, to taste
• Chinese five spice, to taste
• 2 quarts water
• dried shiitake mushrooms
• tofu
• miso paste
• white pepper
• 2 whole egg
• egg white
• ½ teaspoon umami chicken powder
• bok choy
• black cod
• white rice

Preparation

1. Step 1 · 400°F / 204°C

   3:01
   To soften the kabocha squash skin for easier cutting, roast the whole squash in the oven at 400 F for 15 minutes.
2. Step 2

   3:10
   Cut the softened squash into pieces, toss with oil, salt, black pepper, and Chinese five spice.
3. Step 3 · 400°F / 204°C

   4:55
   Roast the squash in the oven at 400-450 F for 30 to 45 minutes.
4. Step 4

   8:20
   Bring two quarts of water to a boil with the dried shiitake mushrooms.
5. Step 5 · 5 minutes

   12:46
   Boil for 5 minutes to rehydrate the mushrooms.
6. Step 6 · 1 minute
   Add the tofu and boil for another minute.
7. Step 7
   Turn off the heat and stir in the miso paste and white pepper.
8. Step 8
   Whisk the whole eggs and egg whites with salt and umami chicken powder.
9. Step 9

   12:54
   Cook the egg mixture in a pan as an omelet or scramble.
10. Step 10

    13:13
    Add the bok choy to the pan and cook until just wilted.
11. Step 11 · 4 minutes per side

    13:22
    Heat a stainless steel pan until hot, add oil, and sear the black cod for 4 minutes on each side.
12. Step 12
    Assemble the bowl by placing the cooked components over a bed of white rice.