Japanese-style Rice Salad

Japanese-style Rice Salad Recipe - Authentic & Delicious

Region / culture: Japan | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Japanese-style Rice Salad is a delicious and nutritious dish that combines the flavors of tempeh, rice, vegetables, and a savory miso dressing. This salad is perfect for a light lunch or as a side dish for a Japanese-inspired meal.

History

This recipe draws inspiration from traditional Japanese cuisine, which emphasizes fresh, seasonal ingredients and simple preparation methods. The combination of tempeh, rice, and vegetables in a salad is a modern twist on classic Japanese flavors.

Ingredients

8 oz (227 g) package of three-grain tempeh, cut into 0.5 inch cubes
0.25 cup of tamari or reduced-sodium soy sauce
0.13 tsp of wasabi powder
2 tbsp of dark sesame oil
1 cup of uncooked long-grain brown rice
0.5 tsp of coarse salt
1 cup of fresh corn kernels (from 2 ears)
3 tbsp of rice vinegar
1 tbsp of mirin
5 small button or cremini mushrooms, thinly sliced (0.75 cup)
4 radishes, julienned
3 bunches of watercress
peanut-miso Dressing
3 small carrots, julienned
1 cup of julienned daikon

How to prepare

In a medium saucepan, bring 2 inches of water to a boil over high heat.
Place a steamer basket in the saucepan, add tempeh, cover, and steam for 20 minutes.
Meanwhile, in a large bowl, mix tamari, wasabi powder (if using), and sesame oil.
Add the hot tempeh and mix well to coat.
Set it aside to marinate while preparing the rice.
In a medium saucepan, bring 2 cups of water to a boil.
Add the rice and salt, and return to a boil.
Cover, reduce the heat to low, and simmer until the water is absorbed, about 35 minutes.
Preheat the oven to 375°F (191°C).
Remove the rice from the heat and let it stand, covered, for 10 minutes.
Transfer the rice to a large bowl and fluff it with a fork.
Drain the tempeh and spread it on a baking sheet.
Bake, stirring occasionally, until lightly browned on all sides, about 25 minutes.
Bring a small saucepan of water to a boil.
Add the corn, cover, and cook for 2 minutes.
Drain, rinse under cold running water, and drain well.
Set it aside.
In a small bowl, whisk together vinegar and mirin.
Gradually pour the mixture over the rice while it is still slightly warm and mix gently to combine.
When the rice reaches room temperature, add the corn, mushrooms, radishes, and tempeh, and toss to blend.
Break the thick stems off the watercress and discard them.
Break the remaining watercress in half, wash it, and then dry it thoroughly in a salad spinner or with paper towels.
In a large bowl, toss the watercress with the peanut-miso dressing.
Place the rice salad and watercress on individual serving plates and garnish with carrots and daikon.
Alternatively, if the salad is part of a buffet, place the rice salad and watercress side by side on a large serving platter and arrange the carrots and daikon on a separate plate.

Variations

Substitute tofu for tempeh for a different texture and flavor.
Add avocado slices for a creamy element.
Use quinoa instead of rice for a gluten-free option.

Cooking Tips & Tricks

Make sure to marinate the tempeh in the soy sauce, wasabi powder, and sesame oil for maximum flavor.

- Steam the tempeh before baking to ensure it is tender and fully cooked.

- Mix the vinegar and mirin with the warm rice to allow the flavors to absorb into the grains.

- Toss the salad gently to avoid crushing the delicate ingredients.

Serving Suggestions

This salad can be served as a light lunch or as a side dish for a Japanese-inspired meal. It pairs well with grilled fish or tofu.

Cooking Techniques

Steaming the tempeh before baking ensures it is tender and fully cooked.

- Mixing the vinegar and mirin with warm rice allows the flavors to absorb into the grains.

- Tossing the salad gently ensures all ingredients are evenly coated with the dressing.

Ingredient Substitutions

Use tamari instead of soy sauce for a gluten-free option.

- Substitute brown rice with white rice for a quicker cooking time.

- Swap out watercress for arugula or spinach for a different flavor profile.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Add the watercress and dressing just before serving to keep it fresh.

Presentation Ideas

Serve the rice salad on individual plates garnished with julienned carrots and daikon for a colorful presentation. Alternatively, arrange the salad and watercress on a large platter for a buffet-style meal.

Pairing Recommendations

This Japanese-style Rice Salad pairs well with a light and refreshing sake or green tea. For a complete meal, serve it with miso soup and a side of pickled vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salad in a microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this Japanese-style Rice Salad contains approximately 350 calories. This makes it a light and satisfying meal option.

Carbohydrates

The main sources of carbohydrates in this recipe are the brown rice, corn, and vegetables. Carbohydrates provide energy for the body and are essential for overall health.

Fats

The fats in this recipe come from the sesame oil used for marinating the tempeh and the peanut-miso dressing for the watercress. These healthy fats are important for brain function and hormone production.

Proteins

Tempeh is a great source of plant-based protein in this recipe. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

This recipe is rich in vitamins and minerals from the variety of vegetables used, such as radishes, mushrooms, carrots, and daikon. These nutrients are important for overall health and well-being.

Alergens

This recipe contains soy (from the soy sauce and tempeh) and peanuts (from the peanut-miso dressing). It may not be suitable for those with allergies to these ingredients.

Summary

Overall, this Japanese-style Rice Salad is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy and flavorful option for any meal.

Summary

Japanese-style Rice Salad is a flavorful and nutritious dish that combines the earthy flavors of tempeh, rice, and vegetables with a savory miso dressing. This salad is perfect for a light lunch or as a side dish for a Japanese-inspired meal. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, this dish is a healthy and satisfying option for any occasion.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Japanese-style Rice Salad. It was many years ago, during my travels through Japan, that I had the pleasure of tasting this delicious dish for the first time. The flavors were unlike anything I had ever experienced before - tangy, savory, and oh so satisfying. I knew I had to learn how to make it myself.

I found myself in a bustling market in Kyoto, surrounded by the sights and sounds of a culture that was so different from my own. As I wandered through the stalls, I came across a tiny food stand run by an elderly woman who beckoned me over with a warm smile. She was busy preparing a batch of rice salad, and the enticing aroma drew me in.

Curious, I watched as she deftly mixed together cooked rice, colorful vegetables, and a mysterious blend of seasonings. She noticed my interest and gestured for me to come closer. With a twinkle in her eye, she handed me a spoonful of the salad to taste. I was instantly hooked.

I begged her to teach me how to make it, and to my delight, she agreed. We spent the afternoon together, with her patiently guiding me through each step of the process. I learned the importance of using the freshest ingredients and the perfect balance of flavors to create a truly authentic Japanese dish.

As we worked, she shared stories of her own travels and the recipes she had collected along the way. I listened intently, absorbing every detail and committing it to memory. By the time we were finished, I felt like I had been given a precious gift - the knowledge of how to make a dish that would transport me back to Japan with every bite.

When I returned home, I wasted no time in recreating the rice salad in my own kitchen. I carefully measured out each ingredient, following the instructions I had been given with precision. As the salad came together, I was filled with a sense of accomplishment and pride. The flavors were just as I remembered - tangy, savory, and oh so satisfying.

Over the years, I have made this dish countless times, sharing it with friends and family who are always eager to taste a piece of Japan through my cooking. Each time I prepare it, I am reminded of the kind woman who took the time to teach me her recipe and the bond we shared over a shared love of food.

Now, as I pass this recipe down to you, my dear grandchild, I hope that you will cherish it as much as I have. May it bring you joy and comfort, and may it inspire you to explore the world through the flavors and aromas of different cuisines. Cooking is not just about following a recipe - it is about creating a connection to the past, present, and future through the simple act of sharing a meal.

So go forth, my dear, and may this Japanese-style Rice Salad be the beginning of your own culinary adventures. And remember, the secret ingredient is always love. Bon appétit!