Recipe Rice with Broccolini

Name: Recette Riz aux broccolinis
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5
Ingredients: 55cl (450g) de riz rond japonais; 25 cl de dashi au kombu; 25 cl de dashi au shiitaké; 2 cuil. à soupe de saké; 4 cuil. à soupe de vinaigre rouge (akasu); 3 cuil. à soupe de cassonade (kibizato); 3 cuil. et demi à café de sel fin.; 1 botte de broccolini ou de brocoli-rave, 5 cm de la base ôtés (150g); 1 poche de tofu frit (usuage); 4 shiitaké séchés réhydratés (issus de la confection du dashi aux shiitaké),1 petite carotte (75g); 1 cuil. à café d'huile de sésame torréfié intense; 1 cuil. à café d'usukuchi shoyu; 2 feuilles de shiso vert finement ciselées; 1 cuil. à café de graines de sésame blanc chauffées à sec dans une poêle jusqu'à ce qu'elles soient odorantes

Rated 5.0 stars by 1 users.
To leave a review, double-click on the star corresponding to your final rating!

Portion

5 generous portions

Preparation time

30 minutes

Cooking time

20 minutes

"Tasting rice with a surface sprinkled with fragrant ingredients is a practice that has been widespread since the Muromachi period (1336-1573). This particular style of dish, studded with broccolini (nanohana), has been enjoyed since the Edo period (1603-1868), on March 3, during the Peach Festival - also known as the Doll Festival. While chirashi sushi (unstructured sushi) often features raw fish on top of sushi rice, this highly original vegetarian version may well be the best dish of its kind I've ever had." Nancy Singleton HachisuAuthor:

Nancy Singleton Hachisu

Ingredients

55cl (450g) round Japanese rice
25 cl kombu dashi
25 cl shiitake dashi
2 tbsp. sake
4 tbsp. red vinegar (akasu)
3 tbsp. brown sugar (kibizato)
3 tsp. and a half fine salt.
1 bunch broccolini or broccoli rabe, 5 cm from base removed (150g)
1 pouch of fried tofu (usuage)
4 rehydrated dried shiitake mushrooms (used to make shiitake dashi),1 small carrot (75g)
1 tsp. intense roasted sesame oil
1 tsp. usukuchi shoyu
2 green shiso leaves, finely chopped
1 tsp. white sesame seeds, dry-heated in a pan until fragrant

View basket (0) View basket

Instructions

Wash and drain the rice. Place in a medium, thick-bottomed casserole dish. Pour in the kombu dashi, shiitake dashi and sake, then leave to stand for 20 minutes. Cook everything together, leave to rest and drain the rice.
In a bowl, combine vinegar, sugar and a teaspoon of salt.
While preparing the other ingredients, stir the vinegar solution from time to time to help dissolve the sugar and salt.
Fill a medium casserole dish three-quarters full with water, add 2 teaspoons of salt and bring to the boil over high heat. Plunge the broccolini stems into the boiling water for 10 seconds, then plunge them completely into the water and cook for a further 50 seconds. Remove with a fine sieve and refresh under cold water. Shake, then roll in a clean kitchen towel to absorb as much moisture as possible.
Align bases on cutting board. Cut stems and chop finely. Cut florets crosswise into 2 and set aside separately.
Cut usuage in 2 lengthwise, then slice crosswise into thin strips. Thinly slice the shiitake. Cut carrots into 4 cm-long rectangles (tanzakugiri).
Heat a medium skillet over low-medium heat, then pour in the oil. Sauté the usuage, shiitake and carrot, then stir once with a wooden spatula to distribute the oil. Add the usukuchi shoyu and the remaining 1/2 teaspoon salt, then sauté for about 3 minutes to soften the carrot and flavour the other ingredients. Remove from the heat and leave to cool in the pan.
When the rice is cooked, immediately transfer it to a flat wooden container (handai) or cutting board and spread out in an even layer. Stir the vinegar solution one last time, then sprinkle over the rice. With one hand, fan the rice and, with the other, gradually turn it over so that it absorbs the vinegar. It should not look damp to the eye. Cover with a clean, damp cloth and leave to stand for 30 minutes, until the flavors develop.
Add the shiitake, usuage, carrot and pan juices, then the chopped broccolini stems and mix. Spoon the mixture into a handai or ohitsu, then sprinkle with broccolini florets. Sprinkle with shiso and sesame seeds, then serve as a light lunch.

Cooking sake 100% rice ⋅ Hinode ⋅ 13.5% ⋅ 900ml

Our latest Japanese recipes

Japanese cooking essentials

Show all

White miso with koji from Hakone ⋅ Kato Heitaro shoten ⋅ 200g

Regular price 5.50 €

Prix promotionnel 5.50 € Regular price
Price per unit 27.50 € per kg

7 opinion
Roasted black and white sesame seeds with gomashio salt ⋅ Manten ⋅ 30g

Regular price 2.50 €

Prix promotionnel 2.50 € Regular price
Price per unit 83.33 € per kg

3 opinion
Panko breadcrumbs ⋅ Hanayuki ⋅ 340g

Regular price 5.50 €

Prix promotionnel 5.50 € Regular price
Price per unit 16.18 € per kg

3 opinion
Katsuobushi dried bonito chips ⋅ Makurazaki ⋅ 40g

Regular price 9.50 €

Prix promotionnel 9.50 € Regular price
Price per unit 237.50 € per kg

7 opinion
Honmirin ⋅ Takara Shuzo ⋅ 13% ⋅ 500ml

Regular price 9.70 €

Prix promotionnel 9.70 € Regular price
Price per unit 19.40 € per l

3 opinion
White rice milky queen from Toyama ⋅ Nanohana ⋅ 1kg

Regular price 9.85 €

Prix promotionnel 9.85 € Regular price
Price per unit 9.85 € per kg

7 opinion
Tatsuno Smoked Soy Sauce ⋅ Suehiro Soy Sauce ⋅ 100ml

Regular price 8.10 €

Prix promotionnel 8.10 € Regular price
Price per unit 81.00 € per l

5 opinion
Artisanal balanced soy sauce ⋅ Asarisasuke Shoten ⋅ 500ml

Regular price 6.25 €

Prix promotionnel 6.25 € Regular price
Price per unit 12.50 € per l

8 opinion

Japanese cookery books

Show all

Livre Cuisine Japonaise Ultra-facile ⋅ Synchronique Éditions

Regular price 29.90 €

Prix promotionnel 29.90 € Regular price
Price per unit per
Book Japanese home cooking, 100 recipes ⋅ Marabout

Regular price 29.00 €

Prix promotionnel 29.00 € Regular price
Price per unit per
Livre Cuisine Japonaise Vegan Ultra-facile ⋅ Synchronique Éditions

Regular price 29.90 €

Prix promotionnel 29.90 € Regular price
Price per unit per
Book Tokyo, Les recettes ⋅ Marabout

Regular price 10.90 €

Prix promotionnel 10.90 € Regular price
Price per unit per
Book Mochi mochis, 40 Japanese sweets ⋅ Editions de la Martinière

Regular price 14.90 €

Prix promotionnel 14.90 € Regular price
Price per unit per
Book Izakaya - Japanese bistro cuisine ⋅ Hachette Pratique

Regular price 35.00 €

Prix promotionnel 35.00 € Regular price
Price per unit per
Book Japon gourmand ⋅ Mango Editions

Regular price 32.00 €

Prix promotionnel 32.00 € Regular price
Price per unit per
Book Ramen - 50 recipes for Japanese noodles with every sauce ⋅ Solar

Regular price 14.95 €

Prix promotionnel 14.95 € Regular price
Price per unit per