rich umami & sweet crispy seasoned okoge rice w/ balancing vegetable ginger miso soup
serves 2
Seasoned Okoge Rice
Okoge Rice
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2C cooked seasoned rice (see my recipe for this here)
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1.5T oil
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Warm cooked seasoned rice, stirring till sticky and clumping together, then put into plastic container + push down to mould into flat even disk
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Pop in the fridge to set, after 15min remove and cut into 1/4C size squares
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Heat up oil in a pan on relatively high temperature and place your rice squares, ensuring you hear the sizzle
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Make sure to not touch to for at least 4min or you can see the colour change from the side angle - gently flip so both sides become crunchy whilst the centre remains chewy
Sriracha Mayo Sauce:
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1T vegan Kewpie mayonaise (The Cruelty Free Shop sells it in NZ)
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1T sriracha
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1T pink pickled ginger brine (if you don't have just use tomatoe sauce)
Optional, but highly recommended, accompaniment - simply dump all ingredients into a bowl & stir
Gingery Miso Soup
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2-3T miso paste
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3C water
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2cm cut fresh ginger
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3 cloves fresh garlic
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white pepper
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spring onion
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seasonal vegetables: I use carrot, cauliflower, capsicum
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canellini beans (or tofu)
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Finely grate ginger + garlic and, prepare all the vegetables - taking the time to use a mandolin will benefit the overall texture experience for the soup
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Throw all the ingredients together and simmer in a pot till veges are cooked to your preference
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Serve
This is super simple recipe that you can quickly whip up to accompany the incredible seasoned okoge rice!
