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Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress

Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress

A meal saturated with savory flavors is always delicious. A rice salad composed of rice and raw veggies.

Ingredients: 3 servings

Kombu garlic olive oil (See step 1)
2 teaspoons
Onion
1/3
Shimeji mushrooms
about 30 g
Sake
1 tablespoon
Black vinegar
1 teaspoon
Hot cooked white rice
about 1 1/2 bowls' worth
Cherry tomatoes
2
Miso
1 teaspoon
Salt
to taste
Coarsely ground black pepper
to taste
Soy sauce
about 1 teaspoon
Watercress
1 1/2 stalks
Toasted sesame seeds
to taste

Steps

1. Finely shred some kombu left over from making dashi stock. Add some grated garlic, and a portion of olive oil that is equal that of the other ingredients. Combine and set aside.
2. Select the small caps of shimeji mushrooms and shred with your hands.
3. Add 1 teaspoon of the kombu-garlic mixture, and 1 teaspoon of the olive oil from Step 1 and add to a frying pan. Turn the heat to medium.
4. Mince the onion and add it to the pan to sweat.
5. When the onion becomes transparent, add the sake and cook briefly.
6. Remove the ingredients from the frying pan and put them in a bowl. Add the black vinegar, and mix well.
7. Add the rice to the bowl. Roughly mince the cherry tomatoes and add them as well.
8. Stir in the miso, and season with salt and pepper. Lastly, add the soy sauce, and adjust the flavor to your liking.
9. Add the toasted sesame seeds and chopped watercress. Gently mix everything together.
10. Serve the rice salad up in small dishes, and you are finished.
11. The recipe makes enough for 3 servings as a side dish. You want to use a small dish, like you might use to serve gelatin or pudding.
12. If you would rather serve this as part of the main dish, it will make about 1.5 servings.

Story Behind this Recipe

I had planned to use some leftover cooked rice to make rice croquettes, but somewhere during the process I realized my rice was too wet to work with, so I changed plans and added watercress to make a rice salad. I thought it would go well with my main dish, chicken piccata. The flavors combined really well with the seasonings.