CHEF’S TIP: This dish is a great recovery dish after a long run. (especially on a colder morning) Something that can easily be thrown together with a little prep. Cool a batch of this rice on a parchment paper lined cooking sheet and store in a tupperware for up to five days.
Ingredients for the Rice: around 8 portions
· 1 Tbsp butter or vegetable oil
· 1 pint rice (sushi rice works best)
· 3 pints stock (chicken, vegetable, or seaweed)
· 1 shallot (small diced)
· salt to taste
Other Ingredients -
· 8 each Eggs
· 1 Bunch of cilantro
· 4 Tbsp dried seaweed (wakame, or other)
· 2 Tbsp chopped chives
· 2 Tbsp Sesame dressing (see Below)
1. Cook in medium size pan, Sushi rice works best, (use method for your particular grain as directed on package).
2. Add 1 Tbsp. butter or oil.
3. In a sauté pan gently cook the shallots for about 3 minutes. Keep stirring to avoid getting any color on them. Now add the rice and stir.
4. Next add half of the stock and stir frequently. After about 10 minutes add the rest of the stock.
5. Cook until your desired consistency has been reached. I prefer a more soup like texture.
6. The next step is to lay the rice on a tray to cool or use right away if you are cooking for your friends.
Eggs: I prefer a soft poached one, and the method I use is as follows.
1. Place the eggs in a pot of salted water and bring to a boil for five min.
2. Carefully place eggs in an ice bath to chill. Once cool, peel and store in the refrigerator.
3. To reheat I add into the hot rice and stir to combine everything.
Cilantro sesame dressing
· 3 Tbsp rice vinegar
· 2 Tbsp dark sesame oil
· 1 Tbsp canola or light olive oil
· splash of soy sauce
· 2 Tbsp sesame seeds
· 1 Tbsp minced cilantro
Mix all together to form a broken vinaigrette. Taste seasoning.
Add a ladle of the hot rice into a bowl. Top with one peeled egg, the cilantro sprigs, dried seaweed. Next add the sesame vinaigrette to the dish and mix together.