This dish represents what real Japanese homecooked food tastes like. It's simple and clean tasting rice dish, yet aromatic from shiso perilla flakes with a lightly charred flavor from the grilled radish. The rice is accompanied by fresh scallions and toasted sesame seeds. It's my type of vegan comfort food.Yield: 4 regular size servings, 3 large servings, or 6 small servings
Prep Time15 minutesmins
Cook Time35 minutesmins
Inactive Time (optional)30 minutesmins
Total Time1 hourhr20 minutesmins
Course: Entree, Main
Cuisine: Japanese, Vegan
Servings: 4
Author: Plant-Based Matters
Ingredients
Shiso Furikake Rice
1 1/2cupsuncooked Japanese white rice(starchy short grain rice)
Prepare rice. Place rice in a large bowl. Pour running water to cover the rice. Wash it with your hand moving in circular motion then quickly discard the water. Repeat the process for 5 to 6 times until water becomes clear. Drain well. Transfer to a fine-mesh colander and let it stand for 30 minutes (optional but recommended.) Alternative way: Place rice in a fine mesh colander. Rinse under running water. Use a hand moving in circular motion to rinse thoroughly until water becomes clear. Drain well. Let it stand for 30 minutes.
Transfer the rice to preferably a cast iron pot with a heavy lid or something similar. Pour water and make the rice leveled and cover with the lid. Rice cooker method: Cook the rice according to the settings of your rice cooker. Skip to step 4.
Cook over slightly higher than medium heat. In about 10-15 minutes, it starts almost boiling (you will see the bubbles.) At this point, open the lid and use a rice paddle to give a quick stir from the bottom. Make the rice leveled again then cover with the lid. Reduce the heat to low and continue to simmer for 10 minutes. After the 10 minutes, turn off the heat. Keep the lid on and let it stand for 10 minutes.
Meanwhile prepare the grilled radish. Cut radishes into small (4-6) equal pieces. Transfer to a prep bowl. Combine with neutral oil, salt, and pepper.
Heat up a grill pan (or regular frying pan) at medium high heat. Place the radish white-flesh side down and cook for 6-7 minutes until you see grill marks (adjust the heat if necessary.) Flip to cook the other side for another 6-7 minutes. Lastly, cook the red-skin side for 4-5 minutes. Remove from the heat and set aside.
When the rice is done, transfer the rice to a large bowl. Add shiso flakes (shiso furikake) and mix gently. Adjust the seasoning with extra salt as needed. Add the grilled radish and mix again.
To serve, top with scallions and toasted sesame seeds.
Notes
There are many products available but I recommend buying organic ones with no additives such as MSG. The high quality one should have only 3 ingredients; red shiso perilla leaves, salt, and plum vinegar. You can find one at Umami Insider or Gold Mine Natural Foods.
Shiso flakes (shiso furikake) is typically seasoned salty. However, you can add extra salt to the cooked rice to adjust to your taste preference.