Nigel Slater’s recipe for brussels sprouts, miso and pickled ginger
Rice Ritual: Soaking brown sushi rice in warm water for 20 minutes adds a comforting stickiness, contrary to typical rice textures, enhancing its appeal.
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Miso Magic: Infusing brussels sprouts with light miso paste and rice vinegar yields a delectable, crusty coating while preserving their inherent flavors.
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Rice Mastery: Cooking the rice with precision - simmering with salt, covered, for 20 minutes, then leaving it aside - results in a cohesive and fulfilling texture.
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Sautéed Sprouts: Sizzling brussels sprouts in oil, covered, for 10 minutes offers a delectable crust and locks in the savory miso flavors.
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Garnishing Grace: Plating the rice and sprouts in bowls, adding pickled sushi ginger, and a drizzle of dark soy sauce elevates both taste and presentation.
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Unique Rice Pairing: Unlike typical rice pilafs, Nigel’s rice offers a comforting cohesion, ideal for the sprout pairing, emphasizing comfort in flavors.
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Alternative Options: Substituting ginger with pickled daikon or cucumber presents intriguing variations to this Japanese-inspired dish.
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Spice Elevation: Infusing the rice with shichimi togarashi, a seven-spice Japanese seasoning, adds an exotic and intriguing flavor profile.
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Serving Sophistication: Spooning fried sprouts over the rice, sprinkled with shichimi togarashi, presents an enticing and aesthetically pleasing dish
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Nigel's Preference: Nigel’s preference for unconventional spices and ingredients adds a unique twist, expanding the culinary horizons for adventurous cooks.