In the search for more vegetarian dishes, an article in Food&Wine Magazine re: David Chang's recipe for Edamame Kimbap seemed worth experimenting with.
2 cups sushi rice
2 cups water
1/4 cup sake-mash vinegar (or white wine vinegar)2 cups water
1/4 cup rice vinegar
1/4 cup sugar
2 tablespoons salt
1 tbsp canola oil
2 cups walnuts, coarsely chopped
1 cup edamame, shelled
3 tbsp molasses
1.5 tbsp soy sauce
1 tbsp sesame seeds, toasted
10 sheets of nori
20 shiso leaves
pickled daikon, 3/8" wide, 2" long
2 large carrots, 2" matchsticks
Steam rice with a bit less water than normal if using a rice cooker. While still warm, treat rice with sushi vinegar in Morimoto fashion, or sesame oil and salt in Korean fashion.
Lightly toast walnuts over high heat, stirring for 3 minutes. Lowering to medium high heat, add edamame, molasses and soy sauce, stirring until sticky for 5 minutes. Stir in the sesame seeds. Transfer to a bowl and let cool.
0 comments