Koshihikari rice bowl
Recipe by Nick Smith, Rising Sun Workshop
Serves 2
Native Australian and Japanese flavours with seafood, seasonal vegetables and ramen eggs combine to create a rice bowl with a difference.
Koshihikari rice
½ cup rice vinegar
2 teaspoons salt
100g rice
130ml water
Place rice in a colander and rinse under cold water until the water runs clear. Place rice and 130ml water in a saucepan and soak. Cover, bring to the boil and immediately reduce heat to very low. Cook for 5 minutes, remove from heat and set aside for 10 to 20 minutes, without removing lid. Transfer cooked rice to a mixing bowl and fold gently with a spatula to release steam and reduce heat.
Native Furikake
½ cup sesame seeds, toasted
2 teaspoons sea salt
2 sheets nori seawood, thinly sliced
2½ tablespoons katsuobushi
½ teaspoon dry lemon myrtle
½ teaspoon Dorrigo pepper
½ teaspoon wattle seed
Pinch sugar
Combine all ingredients and store in an airtight container for up to 2 months.
Miso mayonnaise
1 whole egg
1 tablespoon lemon juice
1 tablespoon miso
1 cup vegetable or canola oil
Salt
Using a Smeg hand blender with FlowBlend attached, blend all ingredients until emulsified.
Albacore tuna tartare
150g albacore tuna, diced into ½ cm cubes
1 tablespoon extra virgin olive oil
1 teaspoon rice wine vinegar
½ teaspoon yuzu kosho (recipe below)
Combine all ingredients, cover and set aside.
Yuzu kosho
1 cup finely grated lime zest of 16 limes
2 tablespoons finely grated lemon zest
2 tablespoons finely grated grapefruit zest
1 teaspoon sea salt
2 tablespoons grapefruit juice
2 tablespoons mandarin juice
1 green chilli, seeded and minced
2 teaspoons fresh lime juice
Pinch sugar
Combine zests and salt on a cutting board. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Transfer to a small bowl. Mix in remaining ingredients. Transfer to a small jar, cover and chill for 2 days.
Paperbark smoked mussels
6 black mussels with herb butter
A4 sized piece of paperbark
Place paperbark in a wok over high heat until smoking. Place a rack inside the wok or make a raft out of foil. Smoke mussels on rack, covered for 5 minutes.
Pickled seasonal vegetables
Seasonal vegetables, roughly chopped
Salt
80ml brown rice vinegar
80ml mirin
20ml shoyu
1 dried chilli, sliced
Rub vegetables with salt and set aside for ten minutes. Add remaining ingredients. Marinate for at least 20min (can be left for up to 3 days).
Pickled mushrooms
1 cup light soy sauce
1 cup sherry vinegar
1 cup sugar
2 cups water
1 knob ginger, sliced
150g shiitake mushrooms
Bring soy sauce, vinegar, sugar, water and ginger to the boil in a medium saucepan and simmer for 10 minutes. Add mushrooms and simmer for a further five minutes. Remove from heat and set aside to marinate.
Ajitsuke tamago ‘ramen eggs’
50ml sake
50ml mirin
200ml soy sauce
30g sugar
40g garlic, chopped
75g ginger, chopped
2 eggs
Simmer sake and mirin in a small saucepan over low heat for a few minutes. Add soy, sugar, garlic and ginger and simmer for a few more minutes and set aside.
Prick a small hole in the bottom of each egg and place in a saucepan of cold water. Bring to the boil, stirring frequently, and boil for 6 minutes. Remove eggs to iced water and when cold peel. In a large container mix sake mirin mixture with 1L water and peeled eggs. Allow to soak for at least two hours. Eggs can be left in the mixture for up to 3 days.
To serve, smear each serving bowl with miso mayonnaise, top with rice and sprinkle with native Furikake. Top with Albacore tuna tartare, Paperbark smoked mussels, pickled vegetables, mushrooms and ramen egg
Recipe created with the Smeg hand blender.
