Farmers market treasures
Dane county farmers market in wisconsin always throws up really surprising treasures. Today the farmers from roots down community had such a treasure for us. As the season is progressing toward yielding juicy wisconsin sweet corns, they have reached the stage for some sweet corn shoots. We tasted them at the stall and could taste the green fresh flavors like the aroma of sweet corn and then had a long sweet finish so typical of sweet corn. In one word delicious and flavor packed. We also picked up some sage blossoms today and came home hungry and ofcourse wanting to use our purchases.
Ojiya
Ojiya is a japanese rice dish made with dashi leftover from nabe (hot pot). We had both left over from our cooking earlier night. So this is what we went for. Added about half cup dashi to pot and 3/4 the cup young short grain cooked japanese rice. We let the stock warm up gently and when simmering reduced the heat to low and added a whisked 2 eggs and cooked covered for two minutes. Then we seasoned with some salt and mirin.
Traditionally this is finished with scallions and sesame but We also added our sweet corn shoots and sage blossoms along-with some dried powdered shoyu.
Made for a very satisfying lunch.
Ojiya with sweet corn shoots
- Total Time: 25 mins
- Yield: Serves 2
Description
1 cup dashi or vegetable/chicken stock 0.75 cup cooked short grain rice Salt to season 1 tsp mirin 0.5 tsp toasted black sesame 1 tsp chopped scallions 6 sweet corn shoots (optional) 10 sage blossoms (optional) 0.25 tsp dried soy sauce crystals Heat stock in a pot (preferably earthen) Add rice, let warm up Whisk egg and add in a stream while stirring Reduce heat to low and cover Remove lid and season with salt and mirin and serve in plate Top with sesame seeds, dried soy crystals, spring onion, sweet corn shoots, sage blossoms
Ingredients
- 1 cup dashi or vegetable/chicken stock
- 0.75 cup cooked short grain rice
- Salt to season
- 1 tsp mirin
- 0.5 tsp toasted black sesame
- 1 tsp chopped scallions
- 6 sweet corn shoots (optional)
- 10 sage blossoms (optional)
- 0.25 tsp dried soy sauce crystals
Instructions
- Heat stock in a pot (preferably earthen)
- Add rice, let warm up
- Whisk egg and add in a stream while stirring
- Reduce heat to low and cover
- Remove lid and season with salt and mirin and serve in plate
- Top with sesame seeds, dried soy crystals, spring onion, sweet corn shoots, sage blossoms
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Entree
- Cuisine: Japanese
