Serves 2-3 brown sushi rice brus­sels sprouts ground­nut oil light miso paste Ja­panese pick­les (tsuke­mono)

The Observer Food Monthly - - END OF YEAR SPECIAL NIGEL SLATER -

2 tbsp

 Direc­tions

190g 750g 2 tbsp 1 tbsp Put the rice in a bowl, cover with warm wa­ter, then run your fingers through the rice. Drain, re­peat, then tip into a saucepan, cover with cold wa­ter and set aside for half an hour.

Trim the sprouts, then cut each in half. Bring the soaked rice to the boil, add half a tea­spoon of salt, cover and lower the heat so the wa­ter sim­mers. Leave for 40 min­utes or un­til the rice is ap­proach­ing ten­der­ness. Re­move the pan from the heat and leave to rest for 10 min­utes be­fore re­mov­ing the lid.

Warm the oil in a shal­low pan. Wash and dry the sprouts. Toss them with the miso paste then trans­fer to the hot oil, mov­ing them round the pan as they be­come crisp and pale golden brown.

Re­move the lid from the rice, run a fork thought the grains to sep­a­rate them, then di­vide be­tween two bowls. Spoon the miso sprouts into the rice, then add some of the Ja­panese pick­les.

Miso sprouts, sticky brown rice and pick­les

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