Yup, you read the title correctly; umi filled dashi and miso all together for dinner. Get in my belly. (I had to write that at some point).
Fried rice feels like a guilty pleasure but if done at home, it’s much healthier and can be topped with fresh vegetables (galore in our case ?).
I really love the idea of radishes but I’m often left without inspiration for using them cooked. This was a great method to incorporate this peppery veg into our meal. I’ll be looking for ways to do so again in the future.
Do you has a favourite way of cooking radishes? I’d love to hear about it.
1 cup rice (uncooked)
2 tbsp white (shiro) miso, divided
1/2 tsp dashi powder
1 cup low-sodium chicken stock
1 cup water
1 tbsp butter
1 bunch radishes, trimmed and halved (or quartered if large)
1 garlic clove, minced
2 tsp soy sauce
1.5 cups peas, fresh or thawed frozen
1/2 lbs cooked shrimp
Optional Garnishes: avocado slices, pea shoots, green onion slices, pickled red onion
Cook rice, 1 tbsp miso, dashi, stock and water together as per rice package instructions or in a rice cooker. Set aside.
In a large skillet (preferably cast iron), heat the butter over medium-high heat. Add the radishes and remaining 1 tbsp miso. Cook, stirring frequently, for 5-10 minutes, until the radishes are starting to soften, but are still firm (not mushy yet). Remove from skillet and set aside.
Add rice and peas to skillet. Cook, stirring frequently for about 5 minutes until rice starts to crisp up. Add soy sauce and shrimp. Cook, stirring for 2-3 minutes.
Divide rice mixture between bowls. Top with radishes and preferred garnishes.