Tag Archives: rice

soboro donburi…

21 Mar

donburi

In other words, a simple mince meat rice dish that warms your belly after a cold day in the mountains!  This surprisingly whips up pretty quick and makes a great leftover lunch for the next day.

donburi3

Here’s the recipe for the topping!

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green curry with pulled chicken and veggies…

14 Apr

On a cold, rainy, dismal grey day, nothing beats a spicy warm green curry with rice!  I put lots of hearty vegetables like large carrots, eggplants and potatos into this dish to make it really stick to your bones!  There are tons of variations that you can make but this is the recipe I made for tonight!

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holy crap that’s cheap okayu rice porridge…

3 Apr

Every asian kid growing up had congee that their mom made to make them feel better on a cold day or when they were feeling sick.  Not quite mac ‘n cheese, but this comfort food always warms you up and makes your belly  nice and full.  The Japanese version is called Okayu which results in a thicker version of chinese congee but ultimately super delicious.

You make the base and add anything that you want, veggies, meat, eggs…whatever!  Here’s one version that you could try…

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sumac chicken, apple rice and charred brussel sprouts…

21 Feb

A while back I worked with a bunch of Iranian people and they introduced me to a spice called sumac.  This darkish red seasoning is a little tangy, slightly earthy and 100% delicious!  It’s super on meat and rice so I went to the Public Market and found me some at South China Seas Trading Co.

What else is in my fridge today?  Adorable brussel sprouts, some chicken stock and an ambrosia apple….I was pretty sure I could make something up. I used to think I hated brussel sprouts until I realized I had never had them before…stupid media.

Here’s a recipe I made but I just estimated the quantities for the seasoning since I kind of do everything by eye and taste.

What you need!
3 chicken breasts
4 tbsp sumac
1 yellow onion
1/2 tbsp salt
1 teaspoon pepper
3 tbsp olive oil
2 tbsp lemon juice
5 cloves of garlic
1 lb brussel sprouts
1/2 cup parmesan cheese
3 tbsp garlic butter
2 cups rice
2 1/2 cups chicken stock
1/2 ambrosia apple
2 tsp dried oregano
olive oil
salt and pepper

What to do!

1.  Make the marinade!  The chicken needs to sit in the marinade for at least 45 minutes to make it extra tasty.  Mix the sumac, 1/2 tbsp of salt, 1 tsp pepper, 3 cloves of minced garlic, 3 tbsp of olive oil and lemon juice in a big ol bowl.  Coat the chicken with this mixture and refrigerate for 45 to 1 hour.

2.  Preheat the oven to 350 degrees.  Slice the onion into thin sections.  Take about 2 slices and chop them and set aside. Separate the rings of the remaining onion and put them at the bottom of a casserole dish that will fit your chicken.  Take the chicken out of the fridge and put them on top of the onions.  Put them in the oven covered with tin foil and cook for 35-44 minutes depending on how big the breasts are.

3.  Mince two cloves of garlic and drench them in some olive oil.  Set aside, we’ll use this later for the brussels.

4.  Prepare your rice on the stovetop, rice cooker or microwave, however you like and use the chicken stock instead of plain boring water.  Rinse your rice, add the chicken stock and minced onions and cook to your hearts desire.

5.  The brussel sprouts are cooked in two stages (I know, they’re totally high maintenance).  Wash ’em, trim the stem end, and cut ’em in half.  Take off any less than perfect outer leaves.

6.  Drizzle some olive oil in a saucepan and on medium heat, place the brussels cut side down.

7. Once it start sizzling a bit, add a splash of water and cover.  This will cook/steam them to almost doneness….about 5-6 minutes.  I had to do this in two batches fyi.

8.  In a separate frying pan on, drizzle some olive oil and put half the minced garlic.  Swivel the pan around a bit and put the cooked brussels cut-side down again.  Let the charring begin!  Salt and pepper to taste and remove from pan into a oven safe dish once it’s nice and blacked at the bottom.  Repeat the process for the second batch.

9.  Add the parmesan cheese to the brussels and mix.  Add the 1 1/2 tbsp garlic butter and put it in the oven with the chicken.  If your chicken is almost done, take off the foil and cook for another 8 minutes.

10.  Chop the apple into small pieces and mix it in the rice along with the remaining garlic butter and oregano.

11.  Check the chicken to make sure it’s cooked and serve with the onions!

This will feed about 3 people generously or 4 if you add another chicken breast and increase the marinade ingredients slightly.

Happy Eating!

hiya! Oshizushi pressed sushi goodness!

28 Jan

I took a sushi maki class in the fall and have easily worked it into my weekly meals.  I think no matter how much I practice, it still takes forever to prepare and make it all so I found a solution!  Sushi goodness in one casserole dish, enough to feed an army.

If you don’t like cooking too much, you’re in luck!  The only cooking part is microwaving the rice.  You can basically put whatever you like in this layered pressed sushi but I make sure to have lemons, some sort of smoked fish, and avocados among other tasty things.

Here’s a recipe for you to give a whirl!

What you need!
5 cups of cooked japanese rice (see bottom for cooking method)
1/2 cup rice vinegar
3 tbsp sugar
1 tbsp salt
4-5 slices of smoked salmon or tuna
2 lemons
1/4 red onion
2 1/2 cups of peeled cooked shrimp
1/2 cup cucumbers
3 tbsp green onion

What you do!

1.  Prepare the sushi rice marinade.  Stir the sugar and salt into the rice vinegar until dissolved.

2.  Drizzle some on the rice and gentle fold the rice to mix.  Continue to drizzle the vinegar mix and stir as you go.  Taste it and stop when you’ve reached the desired tartness.

the vinegar mix makes the rice all pretty and shiny!

3.  Prepare your ingredients.  Thinly slice the red onions, cut the cucumbers into small strips, cut the peel off one lemon and chop the lemon into small pieces.

4.  If needed, defrost your smoked fish and cooked peel shrimp in a bowl of cold water.

5.  Oil your 8×8 glass casserole dish lightly and layer the lemon pieces, green onion and red onion slices.

6.  Layer the smoked fish evenly, two layers is best!

7.  Add the wee shrimps and some cucumbers.  Make sure there is space between the cucumbers so the layers will stick.

8.  Take half the marinated rice and spread it evenly on top.  Wet your hands periodically so the rice doesn’t stick.  Press the rice down firmly to create a flat even layer.  Layer one done!

9.  Grate some lemon zest all over the rice layer, cut the second lemon in half and squeeze the juice all over.  Layer some more cucumber strips and avocado.  Put the rest of the rice on top and smush it done with wet fingers again!

10.  Squeeze the last half of lemon all over the last rice layer.  The rice should be slightly over the lip of the casserole dish.

11.  Cover the casserole dish with plastic wrap.  Put a heavy cutting board over the casserole dish with some heavy dishes or pots on it.  Refrigerate for a couple of hours or overnight.

12.  Using a flat dish or cutting board that is larger than the casserole dish, flip the casserole dish over and slowly remove.  Voila!  A cake of sushi!  Cut it into bite size pieces and enjoy with soy sauce, wasabi and pickled ginger!

this beauty feeds at least 6-8 people

variation! sliced lemons, smoked salmon, shrimp, white onions, cucumber and avocado

say hello to the close-up

How to cook the rice, nuking styles!

I used to cook it on the stove until I discovered the magic of the microwave.  It’s almost as good as a rice cooker and certainly beats scrubbing pots full of sticky rice bits.  I use Kokuho Rose japanese rice.

1.  For this Oshizushi I used 2 cups of rice.  Rinse the rice until the water is clear.  Put 2 1/2 cups of water in the microwaveable rice pot (it’s plastic and usually has a lid with vents that clips to the pot).

2.  Microwave on high for 5 minutes.  Take it out, open the lid (be careful of steam!) and give it a stir.

3.  Put it back in the microwave for 10 minutes on 50% power, perfect rice every time!