This recipe was originally posted with Miso Marinated Beef Steak, but I like it so much that it deserves its own post.
- Reserved fat from the steaks, or 2 TBS butter
- 1 small onion, minced
- 3 cloves garlic, minced
- 4 cups day-old rice
- 10 large shiso leaves, coarsely chopped (or 20 small ones)
- Salt, tamari, and black pepper to taste.
In a wok, melt the fat or butter. Add the onion and cook over medium low heat, until it is soft but not brown (5 minutes). Add the garlic, and cook for 30 seconds. Add the rice, and cook, stirring, for 15 minutes. Break up any lumps with a wooden spatula. Stir in 1/2 of the shiso and add seasonings to taste. Push the rice away from the middle, and add the tamari. It should sizzle and caramelize very fast. Stir the rice back over the hot spot and mix. Garnish with the other half of the herbs. Serve.
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