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Carrot kinpira onigirazu 20 minutes

Even if I don't live in Tokyo anymore I try and keep up with what's happening over there. I still follow the news and try totranslate some simple texts to see how many kanji i've forgotten. My favourite kanji is the one for bone "骨" (pronounced 'ho-ne'). I also love the kanji combination for jellyfish or "水母" (pronounced 'ku-ra-ge') which beautifully translates to water mother. These two words come together to create this expression "水母の骨" or "jellyfish bones". It is used when talking about something that you would not expect to exist like bones in a jellyfish. I could go on but seeing as how this has nothing to with food here goes - The recipe i'm sharing with you today is japanese inspired and is also currently part of a craze over there. I made some onigirazu a sort of hybrid japanese rice ball sandwich.

The word onigiri ('nigiru') means to press into shape using your hands while "razu" means the opposite; free form onigiri! This is perfect for people who have a hard time making rice balls as is the case for me. Onigirazu has the same great taste without the fear of imperfection; all the shame is hidden away under a blanket of nori and fillings.

The concept of this rice sandwich is perfect when you don't have the right type of rice available for onigiri. You can use just about any type of rice i tested it out with some Minute Rice and it worked perfectly. I was given some coupons to try out their products i'm all for experimentation so i picked up a box of whole grain brown Minute Rice. It was my fist time trying it generally purchase rice in bulk because it's cheaper and has a lot less packaging but after cooking with it i do see the appeal. The rice is 'parboiled' which means that you wont have to wait very long for your meal to be ready your rice will be cooked in 1/4 of the time it takes for traditional brown rice. As you all know sticky rice takes a long time to cook your rice will be cooked in 1/4 of the time it takes for traditional brown rice. As you all know sticky rice takes a long time to cook I don't mind having to wait after my rice but I know that not everyone has that luxury. It's a good thing that this option exists it means it's even easier to cook great meals rapidly at home.

The rice was seasoned with miso for added flavour and was filled with carrot kinpira. Kinpira means "sauteed"; usually with a mixture of mirin soy sauce and chili peppers. It's a sweet and spicy dish that is often served in bentos. I knew I wanted this as a filling for my onigirazu; to satisfy my sudden craving for japanese food. This would have been amazing with gobo but finding the root here in Montreal is no easy task.

You should try and make your own version of onigirazu at home! As i said it's no-fail and with some parboiled rice it can ready in under 20 minutes (you can also parboil your own rice). I may not live near a 24h kombini with readily available onigiri anymore but i know i can make some at home easily and quickly.

Minute rice gave me a few extra coupons to give away. The first 4 people to like and share the recipe on facebook will be given a coupon exchangable for any size box and any variety Minute rice products (must live in Canada to be elligible). Visit the Facebook page for your chance to win. I'll also be sending a custom grim grains style drawing along with it.

carrot1, largemaple syrup1 tspmirin1 tspsoy sauce2 tspsesame oil1 tspchili pepper flakes1/2 tspwhole grain brown rice1 cup, parboiledwhite miso1 tbspwater1 cupnori sheets2

    2 servings

Kinpira carrot

  • Peel and cut 1 large carrot into thin strips.
  • Stir these ingredients together to make the sauce for the kinpira - 1 teaspoon of maple syrup, 1 teaspoon of mirin and 2 teaspons of soy sauce.
  • Heat 1 teaspoon of sesame oil in a pan at medium heat, add the carrot strips and cook for 2-3 minutes. Stir in 1/2 teaspoon of chili pepper flakes as well as the sauce prepared in the previous step. Cook until no liquid remains. Let cool.

Rice

  • Dissolve 1 tbsp of white miso in 1 cup of water and pour into pot with 1 cup of parboiled whole grain brown rice (I used Minute rice). Bring to a boil; once it starts to bubble up lower to a simmer, cover and cook for 5-10 minutes or until all of the liquid has been absorbed.

Combine

  • Lay out 2 pieces of nori sheets, rough side up. Divide half of the rice in the middle of the 2 sheets, then divide the carrot kinpira into 2 portions and lay over the rice. Cover the carrots with the remaining rice.
  • Now take one corner of the nori sheet and fold over into the middle, do the same for the opposing corner. Then repeat for the other 2 corners; press down gently. Wait until the nori has softened and then cut into the middle!
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