Pan-Fried Vegetables with Chirimenjako Brown Rice
A hearty menu featuring Japanese ingredients for breakfast or brunch
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Place warm brown rice into a bowl, add in the chirimenjako, black sesame seeds and 1 Tbsp of olive oil and combine well.
- Trim the top and bottom of the tomatoes, then divide into horizontally into 2 to 3 pieces.
- Remove the hard base from shiitake mushroom stems, then divide each mushroom (caps and stems) in half horizontally.
- Heat 1 Tbsp of the olive oil in a fry pan, and thoroughly pan-fry (2) and (3) until crispy and golden brown.
- Quickly chop up the mitsuba, drizzle on 1/2 Tbsp of olive oil, the vinegar and a dash of salt if necessary (extra) and mix together.
- Serve (1), (4) and (5) onto plates, they sprinkle the soy sauce and black pepper onto the pan-fried vegetables.
Cooking Basics
The hard base, called "ishizuki" in Japanese, is the blackish tip at the end of the stem. Use a knife to cut or scrape off this portion.
In comparison to white rice, more water is used to cook brown rice. The amount of water required will depend on the cooking equipment used, such as a rice cooker, donabe (earthenware) pot or pressure cooker.
To wash and rinse, gently rub the rice grains together with your hands, and change the water a total of three times. Also, soak the rice for up to 6 hours prior to cooking, and once cooked leave the lid on to steam a further 10 minutes.
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