Rice bowls are the go to for easy eat in front of the TV food. Some bits of it can be time consuming, this one is easy.
I love Japanese rice. For some reason it’s hard to find reliable instructions on how to cook it in a simple rice cooker.
My easy to follow instructions:
- use nishiki rice, the one that says you dont need to wash it (if you dont use nishiki rice you have to wash it 8 times in cold water, and it is a pain)
- measure 300ml of rice for 2 people.
- add 400ml of water
- leave to soak for a minimum of 45 mins, but preferably for an hour
- cook normally in the rice cooker, leave on warm for at least 10 mins
- fluff with a fork
I always use Mori-nu. It’s not the best, but you can keep it in the cupboard forever. I always cook it before i use it, which is probably supersition.
Here, I simply took it out of the pack and steamed in a metal steamer for about 5 minutes. When it’s done, spoon it over the rice.
This recipe from (the very good food blog) beyond kimchi is my go to easy tofu sauce. Basically, mix up all of:
- 3 tablespoon soy sauce
- 1/2 tablespoon Korean soy sauce for soup (gook ganjang or chosun ganjang)
- 2 -3 teaspoon Korean chili flakes
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 2 tablespoon chopped green onion
- 1 tablespoon water
And spoon it over the tofu.
NOTES: Korean chilli flakes are something specific, dont use other chilli powder, it will be too hot. Similarly soya sauce for soup is specific, although Tamari would work if you dont have goog ganjak. London peeps: there are loads of korean delis around, especially in the west end (e.g. new oxford street, by the museum) and obvs morden.
Every day normal mushrooms, sliced thickly, and cooked in the Elizabeth David method. Put oil in a large hot pan. stick the mushrooms in, make sure they are in a single layer with A LOT of space in between, at least a cm, they shouldn’t touch. Cook until they go brown and almost fluffy, then turn. This is how you make palatable fried mushrooms, rather than the nasty slimey greasy stuff you usually get.
To serve with this meal, I then take the pan off the heat, and put a generous slug of Mirin in the pan (i’d use xiaojoing wine or sake if i had no mirin, but the sweetness is nice).
This is a variation on my standard Kale With Too Much Garlic. This is Kale With Too Much Garlic and Katsup Manis.
Using crappy pre cut kale from Sainsbury’s, heat a wok, add a bit of olive oil, put the kale in the pan, stir, add about 5 cloves of crushed garlic (or just take much you’d normally put in, however much you think is ‘enough’, and double it, this is called Kale With Too Much Garlic for a reason)
If you want, it can be quite nice to stir in some black sesame seeds (looks nice, dont think i’d notice the taste)
When the kale is wilted and the garlic is starting to burn, take off the heat and stir in a few dashes of katsup manis (if you don’t have this, just mix soya sauce with sugar)