Читать книгу Greenfeast - Nigel Slater - Страница 44

carrots 2, large

a banana shallot, medium-sized

mirin 2 tablespoons

rice vinegar 6 tablespoons

tamari soy sauce 1 tablespoon

sushi rice 190g

dried nori flakes 2 teaspoons

tsukemono (pickled vegetables) 6 teaspoons

Scrub the carrots and slice them into rounds no thicker than a pound coin. Put them into a sealable freezer bag. Peel the shallot, slice thinly, then add to the carrots. Pour the mirin, rice vinegar and soy into the bag and seal it tightly, then refrigerate for at least thirty minutes, though it will keep in good condition for several days.

Wash the rice in warm water, drain, then put it in a small, deep pan, cover with 300ml of cold water and soak for thirty minutes. Bring to the boil, lightly salt, then cover the pot tightly with a lid and simmer for ten minutes. Remove from the heat and leave to rest for another ten minutes, then lift the lid and run a fork through the grains. It will be fluffy and sticky.

Divide the rice between two deep bowls, then sprinkle with the nori flakes and spoon over some of the crisp pickles, the tsukemono and their juice.