Print
Email
Add a photoServings: 4
Ingredients
- 4 1/2 c. vegetable stock savory or possibly miso-infused broth
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1/2 c. kokohu rose-brand sushi rice or possibly other short-grain rice
- 1/2 c. saki (sake) kosher salt freshly grnd black pepper
- 1/2 c. enoki mushrooms
- 1/2 c. minced scallions
- 1/4 c. radish sprouts (kaiware sprouts) miso-stuffed eggplant see recipe
Directions
- 1. If using the miso-infused broth, combine 1 Tbsp. miso with 4 1/2 c. water and bring to a boil. Reduce the heat and simmer.
- 2. In a large saucepan, heat the extra virgin olive oil over medium-high heat. Add in the rice, stirring constantly in one direction, till well-coated. Remove the pan from the heat and add in the sake. Return to the heat and stir constantly in one direction till all of the liquid is absorbed. Add in the stock or possibly broth in 1/2 c. increments, stirring constantly till all the liquid is absorbed with each addition.
- 3. Season with salt and pepper. Spoon into serving bowls, garnish with the mushrooms, scallions, and sprouts and serve.
- PANTRY TIPS: Use traditional Japanese ingredients like sushi rice and miso to create risotto with an Asian accent. The short-grained sushi rice absorbs sake, a rice wine, and miso broth to achieve the same creamy texture which characterizes perfect risotto. For the broth, use a savory version of the miso. As with any risotto, Japanese risotto should be served warm.
- Garnish with delicate enoki mushrooms, minced scallions, and spicy kaiware radish sprouts.
- With the Eggplant: PER SERVING: 484 cals, 11.3 g fat (22.1% cff)
- NOTES :This recipe sounds interesting but I wanted to say which you shouldn't bring the water to a boil after adding the miso. Bring it to a boil, then turn off or possibly lower heat, then add in miso. (boiling changes the flavor). For what it's worth, which is what my mom says :-)
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 32 | 20% |
| Total Fat 3.63g | 5% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 94mg | 3% |
| Total Carbs 21.43g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.32g | 0% |
| Protein 2.28g | 4% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
