Koshihikari Rice Bowl
For the Koshihikari Rice:
Rice – try Randall Organic Rice
½ cup rice vinegar – try Alto Olives
2 tsp salt – try Olsson’s Sea Salt
Ratio of Water to Rice:
If measured by weight (g) — 1.3 times weight of rice
If measured by volume (ml) — 1.1 times volume of rice
Rinse rice in water until clear. Place rice in a pot covered with appropriate amount of water and soak (the longer the better). With the lid on bring to a boil and immediately reduce heat to the lowest setting. Cook 5 minutes. Once ready, set the pot aside for 10 to 20 minutes never taking the lid off. Move cooked rice to a wide mixing bowl and with a spatula to release steam and reduce heat. Sprinkle with seasoning.
For the Native Furikake:
½ cup sesame seeds, toasted in a dry pan until golden
2 tsp sea salt – try Olsson’s Sea Salt
2 sheets nori
2½ tbs katsuobushi
½ tsp dry lemon myrtle – try Barbushco Bushfoods
½ tsp Dorrigo pepper – try Barbushco Bushfoods
½ tsp wattle seed – try Barbushco Bushfoods
1 pinch sugar (optional)
Dry-roast ½ cup sesame seeds in a frying pan over medium-high heat, stirring frequently, until fragrant and browned (1-2 minutes). Transfer to a bowl, stir in sea salt and stand aside to cool. Thinly slice nori sheets (it’s easiest to do this with kitchen scissors), add to sesame mixture along with bonito flakes (katsuobushi) and a pinch of caster sugar if you like a touch of sweetness. Toss to combine and store in an airtight container for up to 2 months.
For the Tartare of albacore tuna:
150 grams albacore tuna, diced into ½ cm cubes – try Fish Butchery
1 tbsp best quality extra virgin olive oil – try Alto Olives
1 tsp rice wine vinegar – try Alto Olives
½ tsp yuzu kosho
1 cup finely grated lime zest of 16 limes – try Eden’s Edibles
2 tbsp finely grated lemon zest – try Eden’s Edibles
2 tbsp finely grated grapefruit zest – try Prickle Hill Produce
1 tsp sea salt – try Olsson’s Sea Salt
2 tbsp grapefruit juice – try Prickle Hill Produce
2 tbsp mandarin juice – try Prickle Hill Produce
1 green chilli, seeded and minced – try Block 11
2 tsp fresh lime juice – try Eden’s Edibles
Pinch of sugar
Combine zests and salt on a cutting board. Chop, dragging the knife blade at an angle across mixture, until a coarse paste forms. Transfer to a small bowl. Mix in remaining ingredients. Transfer to a small jar, cover and chill for 2 days. Combine fish and the rest of the ingredients in a bowl. Cover and set aside.
For the Ajitsuke tamago ‘ramen eggs’:
200ml soy sauce – Enokido Miso
40g garlic, chopped – Russel, the Good Garlic Guy
75g ginger, chopped – Food by Fiat
2 eggs – Farmer Rod’s Free Range
1 litre water for mixture
Water to boil eggs
Simmer the sake and mirin in a pot for a couple of minutes to blow off some alcohol. Reduce heat to low and add soy, sugar, garlic and ginger. Simmer for ten minutes and set aside. To boil eggs our water in a pot and bring to boil. Prick a small hole in each egg’s bottom before sliding them into the pot. Stir for the first 2 minutes. Remove eggs after 6 min and place in an ice bath. Let them sit for a couple of minutes until cool. In a large container combine the first mixture and 1 litre of water. Once the eggs are completely cooled, peel and place in the soak for at least 2 hours. Eggs can be left in the mixture for up to 3 days for bigger flavour.
For the Miso Mayo:
1 whole egg – Farmer Rod’s Free Range
1 tbsp lemon juice – Eden’s Edibles
1 tablespoon miso – Enokido Miso
1 cup vegetable or canola oil
Salt – Olsson’s Sea Salt
Place all ingredients in a tall narrow vessel, slightly wider than your hand blender.
Blend until emulsified.
For the Paperbark smoked mussels:
6 black mussels with herb butter – try Fish Butchery
A4 sized piece of paperbark
Place paperbark in a wok over high heat until smoking. Place a rack inside the wok or make a raft out of foil. Smoke mussels on rack, covered for 5 min.
For the Pickled seasonal vegetables:
80ml brown rice vinegar – try Alto Olives
1 dried chilli, sliced
Salt – try Olsson’s Sea Salt
Rub desired vegetables in salt leave for 10min. Transfer to a bowl or a jar and add the remaining ingredients. Marinate for at least 20min (can be left for up to 3 days).
Soy/sherry/vinegar pickled mushroom:
Fresh shiitake mushrooms – The Funghi
1 cup light soy sauce – Enokido Miso
1 cup sherry vinegar
1 cup sugar
2 cups water
1 knob ginger sliced – Food by Fiat
Bring the pickling liquid to a simmer for 10min. Add mushrooms and simmer for a further 5 – 10min. Sit aside to marinate further for 10min.
Plating the Dish:
Smear bowl with miso mayonnaise. Place rice on top. Sprinkle with native furikake. Add tartare, pickled vegetables and ramen eggs.
This recipe was cooked on equipment and appliances by Carriageworks Partner Smeg Australia.
Recipe from Nick Smith’s live demonstration at the Carriageworks Farmers Market, Sat 16 Mar 2019.
All ingredients available at the Carriageworks Farmers Market every Saturday.