Читать книгу Greenfeast - Nigel Slater - Страница 15

brown sushi rice 190g

Brussels sprouts 750g

groundnut oil 2 tablespoons

light miso paste 1 tablespoon

Japanese pickles (tsukemono) 2 tablespoons

Put the rice in a bowl, cover with warm water, then run your fingers through the grains. Drain, repeat, then tip into a saucepan, cover with 5cm of cold water and set aside for half an hour.

Wash and trim the sprouts, then cut each in half. Bring the soaked rice to the boil in its soaking water, add half a teaspoon of salt, cover and lower the heat so the water simmers. Leave for thirty minutes or until the rice is approaching tenderness. Remove the pan from the heat and leave to rest for ten minutes before removing the lid.

Warm the oil in a shallow pan. Toss the sprouts with the miso paste, then transfer to the hot oil, moving them round the pan as they become crisp and pale golden brown.

Remove the lid from the rice, run a fork through the grains to separate them, then divide between two or three bowls. Spoon the miso sprouts into the rice and add some of the Japanese pickles.

• Fried in a little oil, the miso paste forms a fine crust on the outside of the sprouts. Serve them as an accompaniment if you wish, but I like them as the star of the show, tucked into a bowl of sticky rice and scattered with salty Japanese pickles. I serve this as it is, but also as a side dish for slices of cold roast pork and its crackling. This is sticky rice, my favourite, but you don’t want it in lumps, so running the tines of a fork through the cooked grain is a good idea.