Some of my favourite dishes stem from Asian cuisine, with lots of umami strong flavours - I just can’t get enough of a salty sweet sauce coating noodles or rice.
This recipe emulates these flavours, using soy sauce (or tamari), miso paste and sesame oil - transforming the other ingredients they carry.
My Miso Kimchi Rice is a simple recipe that basically has you adding the ingredients into a pot, roasting some veggies, before combining in a bowl.
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations.
⅓ cup brown rice
⅔ + ¼ cup of water
½ small red onion, diced
1- 2 garlic cloves, crushed
Pinch of chilli flakes (optional)
1 tsp white miso paste
1 tsp soy sauce or tamari
½ tsp sesame oil
1 large zucchini, sliced into half moons
A handful of coriander, roughly chopped
2 generous tbsp kimchi
Black Sesame Seeds
1 egg cooked to your liking, or ½ an avocado (or both!)
Pre- heat the oven to 190°c and line a tray with baking paper.
Add the rice, water, red onion, garlic, chill flakes (if using), miso paste, soy sauce/ tamari and sesame oil in a small- medium sized saucepan.
Bring to a boil, before reducing heat to low and covering with a lid.
Allow to cook for 30 - 40mins.
Place the sliced zucchini moons over your lined tray and bake for 30mins or until crisp and golden.
Just before the rice is ready, cook the egg the way you like.
(I like mine sunny side up)
When the rice has absorbed all liquid, take off the heat and stir in the roasted zucchini, coriander and kimchi.
Serve in a bowl and top with the egg, plus a sprinkling of sesame seeds.