Brown rice, edamame and miso

Brown rice, edamame and miso

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Miso is another fridge stalwart with a good shelf life. A Japanese ingredient made from fermented soybeans, it is rich in vitamins, protein and minerals. Miso paste is superior in taste and texture to dried miso, which exists in packet form for a speedy fix. Diluted with boiling water to make soup, it is widely recognized as a fastfood staple in Japan. Here miso paste is mixed with the rice and beans, with savoury and satisfying results. Tofu is a welcome addition to the mix, but not essential.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 block of firm tofu, cut into 2-cm chunks
2 tablespoons soy sauce
4 tablespoons white miso paste
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon brown sugar
3cm fresh ginger, unpeeled and finely grated
2 garlic cloves, grated or crushed
400g edamame, shelled, cooked for 1 minute in boiling water, then drained
3 carrots, thinly sliced
650g cooked brown long-grain rice
2 spring onions, finely chopped
3 tablespoons toasted sesame seeds

Method

  1. Heat a non-stick pan over a medium-high heat. Add half the vegetable oil and then the tofu chunks. Fry until lightly browned on all sides, turning occasionally. Stir in 1 tablespoon of soy sauce to deglaze the pan and stir well. Set the tofu aside to cool on a plate.
  2. In a small bowl, whisk together the miso, the remaining soy sauce, the sesame oil, rice vinegar, 2 tablespoons of water and the brown sugar until smooth.
  3. Heat the remaining vegetable oil in the pan over a medium-high heat. Add the ginger and garlic and fry for 1 minute, then add half the miso mixture and whisk until heated through. Add the edamame and carrots and cook together for 1 minute. Remove from the heat and transfer to the tofu plate.
  4. Return the pan to the heat and add the rice, stirring to heat through. When the rice is hot, remove from the heat and add the edamame and carrots, the tofu and finally the spring onions and sesame seeds.
  5. Serve the rice mix in a large bowl, with the rest of the miso mixture poured over the top.
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