yellow bean sproutsgreen bean sprouts may be substituted250 g
fresh cornyellow or sweet corn; proportion to bean sprouts approximately 1:1~1 cobest.
olive oil~3 tbspest.
red misodissolve in a little sake or water1 tbsp
saketo dissolve miso1 tbsp
minced garlic~1 tbspest.
red chili pepperoptional for those who prefer less heat~1est.
butter~1 tbspest.
salt
~½ tspest.
black pepper~¼ tspest.
seaweedfor miso soup~1 tbspest.
Steps
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1
Rinse the rice gently two to three times without over-washing. Optionally soak in drinking water for the final rinse, or proceed directly to cooking. Drain the rice thoroughly before adding to the pot.
2
Add a little olive oil to the pot. Use a 1:1 rice-to-water ratio. Bring to a boil over medium heat, stirring occasionally to prevent sticking. Once boiling, reduce heat to low, cover, and simmer for 9 minutes.
3
Remove from heat and let rest, covered, for 15 minutes to allow the rice to finish absorbing the water.
4
Scrub the fresh corn thoroughly. Using a small knife, carefully cut the kernels from the cob—avoid cutting too deeply to prevent hitting the tough core. Collect the kernels and set aside.
5
Clean the bean sprouts thoroughly and drain well until dry. Green bean sprouts may be used as an alternative. Use roughly equal proportions of bean sprouts and corn.
6
Dissolve the red miso in a little sake or water to ensure smooth seasoning when cooking.
7
Heat olive oil in a pan over medium heat. Add the bean sprouts and stir-fry, seasoning with salt and pepper. Stir to ensure even cooking.
8
When the bean sprouts begin to shrink slightly, add the butter, then the minced garlic and red chili, and stir to bloom their flavors.
9
Add the corn kernels and stir-fry quickly over medium heat for a short time.
10
Toss the bean sprouts and corn together. Push the mixture to the side to create space in the pan, add the dissolved miso, and quickly stir-fry until combined.
11
Sprinkle the stir-fried mixture with black pepper for additional flavor.
12
Once the rice is cooked, fluff it to release excess steam. Serve the stir-fried bean sprouts and corn over the rice.
13
As an accompaniment, prepare a simple miso soup by whisking miso and seaweed together in hot water.
PrimedTableBETA
