2 cups cooked and drained chickpeas
1 cup cooked brown rice
1 shallot, minced
1 clove garlic, minced
2 tablespoons chopped fresh parsley
Coarse salt and pepper
1 large egg, whisked
2 tablespoons olive oil

= GYUDON =
200g Sukiyaki beef slices
3/4 pc yellow onion (sliced)
1/2 inch Ginger (grated)
1 clove garlice (grated)
100ml dashi stock
1 tbsp Japanese light soy sauce
1 tbsp dark soy sauce
1 1/2 tbsp sugar
1/2 tbsp mirin
1 tbsp sake
1/2 tbsp salt
1/2 tbsp Kombucha
Bonito flakes as garnish