THEME: Sushi Rice Stuffing
Jamie R
Serves 8
San Francisco Chronicle
Wednesday, November 19, 2008
The broth can be made a day or two ahead, and stored in the refrigerator. You can also make the entire dish early in the day and then reheat in the oven before serving. The specialty ingredients are available at Asian markets such as 99 Ranch.
----The stock----
1/2 cup diced fresh shiitake mushrooms
1/2 cup diced dried Chinese sausage
2 tablespoons chopped cilantro
1/4 cup dried shrimp
----The rice----
2 cups sushi rice, well rinsed (10 minutes in cold water until it runs
clear)
2 cups stock (instructions follow)
1/2 cup mirin (rice wine)
2 tablespoons rice vinegar
1 teaspoon kosher salt
----The stuffing----
1 bunch scallions, white parts only, thinly sliced
1/3 cup chopped preserved black beans
1 tablespoon grated ginger
Reserved mushrooms and sausage from the stock
For the stock: In a medium-size pot, combine 1 quart water, mushrooms, sausage and cilantro and bring to a boil. Tie shrimp in cheesecloth and place in the pot. Simmer over low heat until reduced by half.
Strain and reserve the liquid and the shiitakes and sausage separately; let cool. Discard the shrimp in the cheesecloth.
For the rice: In a medium pot, bring rice, 2 cups of the stock, mirin, rice vinegar and salt to a boil. Reduce heat to low and cover and cook on low heat for 15 minutes.
Transfer rice to a large bowl and mix in scallions, black beans, ginger and reserved stock ingredients. Serve immediately or transfer to a casserole dish and cool. Rewarm slowly in the oven when ready to serve.
Per serving: 195 calories, 4 g protein, 38 g carbohydrate, 1 g fat (0 saturated), 0 cholesterol, 312 mg sodium, 2 g fiber.