ASIAN RICE SALAD WITH TOMAMI JAPAN

Japan

fish

salad

easy

J.-P. Schneider

INGREDIENTS FOR 4 PERSONS

Vegetables:
4 spring onions in rings
200 g soybeans
80 g bamboo shoots in strips
120 g pointed peppers in fine rings
80 g carrots in thin slices
20 g Thai basil leaves
20 g coriander with stalks
120 g bean sprouts
120 g red onions in thin rings
2 tbsp white balsamic vinegar
1 tbsp rapeseed oil

Vinaigrette:
4 tbsp TOMAMI Japan
(buy here (https://shop.tomami.eu/produkt/tomami-japan/))
6 tbsp sesame oil
2 tbsp rapeseed oil
3 tbsp rice vinegar
3 tbsp dark soy sauce
2 tbsp fish sauce
1 tsp togarashi
Salt
1 lime – juice and zest
30 g roasted sesame seeds
1 peperoncini finely diced
80 g roasted macadamia nuts

Rice:
240 g basmati rice

INSTRUCTIONS

First prepare the vinaigrette. Mix all the liquid ingredients (incl. TOMAMI Japan) together in a bowl. Add the lime zest, diced peperoncini and the roasted sesame seeds. Roughly chop the roasted macadamia nuts with a knife and add them as well. Season to taste with salt and togarashi.

Add a tablespoon of rapeseed oil to a hot pan and briefly fry and sweat the red onion rings. Season lightly with salt and deglaze with the white balsamic vinegar. Swirl the onion well, cover and leave to cool.

The vinegar gives the onions a nice pink colour throughout. Cut the Thai basil and coriander into fine strips. Put the remaining prepared vegetables with the herbs and onion rings in a large bowl and mix carefully with the vinaigrette.

Cook the basmati rice for 10 minutes in sufficient boiling salted water, rinse under cold water and drain well. Either serve the rice and put the marinated vegetables on top or carefully mix the rice with the marinated vegetables.

Finally season with TOMAMI Japan to taste.

Preparation time: approx. 50 minutes

A recipe by Jean-Philipp Schneider, head chef and head of product development at the Altes
Gewürzamt (Old Spice Office).