For ➋80 cl water
1 tbs miso*
1 tbs extra-virgin olive oil
100 g sushi or other short-grain rice
10 cl sake
salt & freshly ground black pepper
150 g enoki or shimeji mushrooms
50 g chopped scallions
25-50 g kaiware daikon sprouts**
2 tbs olive oil
Combine 1 tbs miso with the water and bring to a boil. Reduce the heat and simmer the stock.
In a large saucepan, heat the olive oil over medium-high heat. Add the rice, stirring constantly in one direction, until well coated. Remove the pan from the heat and add the sake. Return to the heat and stir constantly in one direction until all of the liquid is absorbed.
Add the stock in 10 cl increments, stirring constantly until the liquid is absorbed with each addition (about 12-15 m)***. Season with salt and pepper.
Meanwhile stir-fry the mushrooms and scallions in 1 tbs of oil. (about 5 m). Add some mirin if you want. The last 2 m add the sprouts.
Spoon into serving bowls. Garnish with the mushrooms, scallions, and sprouts and serve.
*or vegetal stock
**or sliced daikon
***or pour the warm miso stock on the rice, bring to a boil, cover with a lid and let cook on moderate heat for 12-15 m.
Read tip on risotto making.
