New Year’s Resolution? Crispy Rice with Taro and Pumpkin Mash

Photo by Masashi Kuma

Photo by Masashi Kuma

Perhaps you’ve decided to make 2014 the year you go meatless. Or you want to be healthier this year–eat more vegetables. Or maybe you’ve been vegetarian for a while and you want to leave your recipe comfort zone and be more daring. Nobu’s Vegetarian Cookbook features a wealth of beautiful, interesting, and entirely meat-free recipes.

Crispy Rice Cubes with Taro and Pumpkin Mash makes for an impressive party dish, delectable snack, or a satisfying solution to leftover sushi rice. The following is the recipe from Nobu’s Vegetarian Cookbook.

 

Rice Cubes

Ingredients

4 oz. (120 g) Vinegared Sushi Rice
Oil for deep frying
1 Tbsp. Soy Sauce
6 tsp. Ebiimo Taro Mash (recipe follows)
6 tsp. Kabocha Pumpkin Mash (recipe follows)


Method

Using a sushi mat, shape the sushi rice into a log. Wrap with plastic wrap and place in a refrigerator overnight to chill and firm.

Heat the oil for deep frying to 360 degrees F.

Cut the log into 6 pieces, skewer them with bamboo skewers, and deep-fry in the oil until browned.

Arrange on a plate and top half with the Ebiimo Taro Mash. Top the rest with Kabocha Pumpkin Mash. Serve with Soy Sauce in a small dipping dish.

Pumpkin Mash

Ingredients

8 2/3 kabocha pumpkin
1/4 heaping cup soy milk
1 scant tsp. olive oil
salt

Method

Remove the seeds of the kabocha pumpkin, cut off the hard parts of the skin and steam until tender. Strain through a fine mesh sieve. Place the puree in a sauce pan along with soy milk and olive oil over low heat, stirring constantly. Season with salt.

Taro Mash

Ingredients

8 2/3 oz. ebiimo taro root (substitute ordinary taro)
1/4 heaping cup soy milk
1 scant tsp. olive oil
salt
1 red jalapeño pepper, chopped

Method

Scrub the taro and steam with peel intact until soft. Peel and strain through a fine mesh sieve. Place the puree in a sauce pan along with soy milk and olive oil over low heat, stirring constantly. Season with salt and add the jalapeño pepper.


Posted on January 8, 2014 and filed under Food, Recipes.