Hi there! How was your Halloween party? Did you have heavily sugared celebrations? For us here, we don`t celebrate it. It just happens that there is no Halloween tradition where I grew up and live now, and to top it up, I suck at horrory stuffs. But I really enjoyed finding Halloween-themed cookies and candies out there, though!
Anyway, from my kitchen, I wasn`t sure if I should share my oddly named dish with you and you`re about to know why. When it comes to step-by-step pictures, I know people get tempted to quickly scroll down the mouse to see the final result. And if you do, I`m afraid to say that given my lacks of effort and talent in food styling (meet me, Ms. Excuses), the appearance of dish might kill your appetite. But I hope you won`t leave from there, because I think you need to know what`s exactly in it and also, I want you to try it.
It all started on one lazy Saturday noon when I found our rice cooker`s lid widely opened for God knows how long. Well, it actually only took me seconds to figure out how long it was and who did it because my husband, who everyday has his breakfast around 7AM after coming home from his newspaper delivering routine (yes, I`m shamelessly still asleep), was the last one who opened the rice cooker and of course, forgot to close it. With the heating in the open air for hours, the rice was almost all browned and dried when I saw it. I almost cried too!!
It just so happened that I was planning on cooking fried rice, for our lunch that day, but with this dehydrated rice, I knew it wasn`t a good choice. That`s where I came up with the risotto idea. I just stick on to my thought that risotto has a texture somewhere between porridge and regular cooked rice. To be honest, although I occasionally enjoy risotto at Italian eateries, this was my first time making one, which I`m sure not in a proper or traditional way too.
For a starter, I used cooked rice instead of uncooked ones. And as you might guess from the title, I used: miso, Japanese fermented soy paste.
Start with preparing the miso seasoning. This is just a rough measurement. For 2 plates of rice, I used 2 heaping tbs of miso paste and diluted it in 3/4 cup of water. I also added soy sauce and pepper to the sauce for more flavors. No salt here since miso and soy sauce made me happy already.
Slice spring onion and cook it on medium heat until it smells good and gets wilted
Toss in your favorite mushroom. I used eringi here. I know, I use it awfully a lot in my kitchen.
Now here comes the fish. If you can find this kind of fish at your place, by all means use it because the tiny fishes go wonderfully with miso. They are called shirasu in Japanese. In English, some people call it baby sardines and others call it baby anchovies. I actually have a post using shirasu for fried rice here. Anyway, toss in the shirasu or whatever you feel like having with your risotto.
Then, chopped tomato. Since I made miso soup with tomato, I keep using the combo as I love how the tomato gives a light touch of sweet tanginess to the salty miso.
After giving some good stir, dump in the rice and stir again. Oh...poor rice....
Get the miso sauce you prepared earlier and pour it in to the rice. This looks like a big mess that is far from appetizing, but please, bear with me.
Stir it well and if you think the rice still hasn`t reached the consistency of risotto, add more water. I did add an extra cup of water since the rice seemed too dry to me. By the way, although I haven`t tried it, I think you can try adding cream or milk instead of water to make the risotto creamier, like a real risotto. I just wanted something lighter when I made this, so I went with water.
When your risotto seems done, adjust the seasoning and stir in sliced green paprika to give the crunchy edge to the whole mushiness.
Olalaaaaa....here it is, our miso risotto. My risotto wasn`t watery enough compared to risotto I`ve had before, but I didn`t think of this at all once I spooned it in my mouth. Uuummppphhh.....yum! That`s all I can say. And if you love miso soup served with rice, there is a pretty good chance you`ll enjoy this one too.
By the way, can I call it "misotto" now?
Makes about 2 plates
1 spring onion
100 g mushrooms
100 g shirasu
1 medium-sized tomato
5 small green paprika
2 plates cooked/steamed rice
2 tbs miso
3/4 cup water to dissolve the miso*
2 Tbs soy sauce
1 cup water to soften the rice during cooking*
Salt (only if necessary)
*Substitute water for heavy cream or milk to get a creamy consistency
1. Prepare the miso sauce by dissolving 2 tbs miso paste with 3/4 cup of water
2. Add soy sauce and a pinch of pepper to the miso sauce and set aside.
3. Cook sliced spring onions with a bit of oil in a pan over medium heat until fragrant and soft.
4. Toss in sliced mushroom, shirasu, and chopped tomato to the pan and stir well.
5. Throw in cooked rice and stir until the rice is evenly coated.
6. Pour in the miso sauce, stir, and adjust the consistency by adding more water to thin out.
7. Adjust the seasoning and throw in sliced green paprika.
8. Ready to serve.
8. Ready to serve.