Improve your cooking skills! "You won't be able to stop eating" mixed rice and side dish recipes

Hello. I am Ayumi Nakaganji, a chef.

For many people, the environment will change dramatically from spring onwards. It's a hectic time of year, but it's precisely during this time that we should eat delicious food to get through it.

This time, we will introduce a recipe for mixed rice that is perfect for spring and a side dish that can also be kept on hand.

1. "Sardine and Asparagus Mixed Rice" - You Can't Stop Eating It

Asparagus in season. Asparagus at the beginning of its season is said to be especially juicy and sweet.

This time, in order to make the most of its juiciness and sweetness, the asparagus is grilled and mixed in to give the dish a three-dimensional flavor. It also goes well with the subtle aroma of sesame oil, making this a rice dish that really makes you feel like spring.

It's a dish that you can easily enjoy even on busy days.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Rice・・・1 cup
Asparagus...2-3 stalks
Dried small sardines・・・20g
A Salt・・・1/3 teaspoon
A Sake・・・1/2 tablespoon
Sesame oil...1 teaspoon
White sesame seeds... 1 teaspoon

<How to make>

(1) Peel the veiny parts of the asparagus near the base with a peeler (retain the peeled skin, do not discard it), and cut into 1.5 cm pieces.

(2) Wash the rice and soak it for 30 minutes. Drain in a colander and place in the inner pot of the rice cooker. Add ingredients A and add water up to 1 cup (if using a pot, use 200ml of water for 1 cup). Mix everything together and top with dried small sardines. Add the peeled rice from (1) and cook.

(3) Add sesame oil to a frying pan, add the asparagus, sprinkle a little salt (not included in the recipe) and fry until browned in places, then turn off the heat (they should still be a little firm).

(4) Once the rice is cooked, remove the skin from the asparagus, add (3) and the white sesame seeds, and mix well.

The skin of the asparagus also gives off a nice flavor, so please try cooking it together. If the asparagus is kept warm for too long after cooking, its beautiful green color will fade, so it's best to cook it fresh.

2: I can't help but reach for the "Shimiuma Tetsuna Konnyaku and Spring Wakame Cooked Noodles"

Konnyaku that is full of flavor is really delicious.

This time, we seasoned the konnyaku to give it an elegant color, and finally cooked it together with seasonal spring wakame seaweed.

The texture of the konnyaku and wakame seaweed is fun, and this dish can also be used as a snack. Just by "controlling" the konnyaku, it gives a slightly elaborate feel and makes it easier for the flavor to soak in. The flavor of the sesame oil is a nice accent. It can also be used as a side dish.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Konnyaku sheet・・・1 piece (270g)
Fresh wakame seaweed・・・30g *If using dried wakame seaweed, soak 3g in water.
A Water・・・150ml
A White dashi stock・・・1 tablespoon
A Soy sauce・・・1 teaspoon
A Mirin・・・1 teaspoon
A Sugar... 1 teaspoon
Sesame oil...1/2 tablespoon

<How to make>

(1) Place the konnyaku long and narrow, then cut it into pieces 7-8 mm wide. Place it long with the cut side facing up, make a 2 cm cut in the middle, hold one end and pass it through the cut once, then pull both ends to shape it (note that if the konnyaku is too thick, it will not hold well).

(2) Boil water in a pot and boil the konnyaku for 3 minutes, then drain thoroughly in a colander.

(3) Add sesame oil to a pan and fry the konnyaku. When the oil has spread evenly and the surface moisture has evaporated a little, add A.

(4) Cover with aluminum foil or similar and simmer over medium heat for 10 minutes.

(5) Remove the lid, add the raw wakame seaweed and heat briefly.

If you have time, leaving it to cool slowly will allow the flavors to soak in even more.

Even if it says that konnyaku does not need to be boiled, I boil it first. Especially when making a dish with a strong dashi stock like this one, boiling it first removes the peculiar smell and makes it more delicious.

Spring vegetables are juicy, soft, and often sweet, so you can enjoy them in recipes that make the most of the ingredients' goodness. The season will be over in the blink of an eye, so find some that look delicious and be sure to try making them. (Text by Chuganji Ayumi)
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