This donabe dish is a variation of my other corn rice recipes and has been a big hit! This is 100% vegan and its flavor is really rich with corn, and fresh and aromatic with the addition of the extra virgin olive oil and mixed herbs. This dish makes a great one plate meal and tastes great at a warm or room temperature. Happy Donabe Life!
Vegan option
This is a vegan dishEquipment
Kamado-san 3 rice-cup sizeServings
4 - 6Ingredients
- 2 rice-cups (360 ml) short grain rice, rinsed
- 1 1/2 cups (360 ml) vegetable stock or water
- 1 teaspoon sea salt
- 1 tablespoon Smoked Soy Sauce (can substitute w/ regular soy sauce)
- 1 tablespoon and more extra virgin olive oil
- 1 tablespoon dry hijiki seaweed, reconstituted
- Kernels from 2 ears of corn
- Your choice of mixed chopped herbs (such as cilantro, basil, mint, green onion etc.)
- Sliced radish, roasted pistachio, sliced avocado, lemon wedges.
- Harissa
Procedure
- Combine the rice and stock in a donabe. Let the rice soak for 20 minutes.
- Add the sea salt, smoked soy sauce, and extra virgin olive oil. Spread the hijiki over the rice, followed by the corn, in even layers.
- Cover the donabe with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid.
- Turn off the heat and let it stand for 20 minutes. Meanwhile, mix about 1 tablespoon of harissa and 1 – 2 tablespoons of extra virgin olive oil in a small cup. Set aside.
- Uncover and gently fluff the contents. Serve into individual bowls and garnish with some chopped herbs, radish, nuts, and avocado. Drizzle some more olive oil and squeeze lemon to enjoy.
The rice is ready!
Feel free to change the toppings. This dish is so good and makes a balanced one-plate meal.
