Super easy! With a quick stir-fry and mix, you can make this green veggie rice that will have you wanting more. The condensed umami of komatsuna and shirasu makes this a dish the whole family can enjoy. It's a simple mix-into-rice preparation perfect for busy days.
Ingredients
Main Ingredients (2 servings)
- Komatsuna (Japanese Mustard Spinach): 2-3 stalks
- Warm Cooked Rice: 400g
- Shirasu (Anchovy Fry): 20g
- White Toasted Sesame Seeds: 1 tbsp
- Pickled Plum (Umeboshi) to taste: 1 piece
Seasonings
- Sesame Oil: 1 tbsp
- [A] Soy Sauce: 2 tsp
- [A] Mirin (Sweet Rice Wine): 2 tsp
Steps
- Thinly trim the ends of the komatsuna.
- Wash away any soil or dirt from the base.
- Chop the komatsuna into 1cm thick pieces.
- Heat 1 tbsp of sesame oil in a frying pan until fragrant.
- Add the tougher stem parts of the komatsuna to the hot pan and stir-fry until coated with oil.
- Once the stems soften, add the leafy parts of the komatsuna and stir-fry briefly until combined.
- Turn off the heat, add 2 tsp of mirin and 2 tsp of soy sauce, and mix.
- Reheat and stir-fry briefly until everything is combined.
- Add the stir-fried komatsuna to 400g of warm cooked rice and gently mix.
- Add 20g of shirasu. 【Key Tip!】It's fun to find small shrimp, crabs, or squid mixed in with the shirasu.
- Add 1 tbsp of white toasted sesame seeds and mix roughly.
- Add 1 pickled plum (umeboshi) to taste and gently mix.
- Serve on a plate.
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