I love miso paste. So I hope you’ll forgive my using miso instead of broth for this risotto. You see, it’s so savory and creamy I couldn’t resist.
I decided to make it as plain as possible, because I wasn’t sure how it would turn out. Next time some vegetables are going in, but I won’t complain about how it came out. I served it with braised sweet potatoes, which are absolutely delightful.
For the miso risotto:
1 T sesame oil (I used olive oil. It was a bit too strongly flavored in the end.)
3 T miso paste
2 1/2 cups hot water
1/2 cup sake
1 cup sticky rice
For the braised yams:
1 yam, peeled and sliced no more than 1/4 inch thick
2 T soy sauce
1 T mirin
1 T honey
1 cup water
First, make miso soup. Mix the miso paste into the hot water until it completely dissolves. Heat the oil in a large saucepan, and cook the rice a minute or two, until it’s translucent.
Add the sake and stir the mixture until the liquid is almost entirely absorbed or boiled off.
Add the miso half a cup at a time, stirring after each addition until the liquid is almost gone. You don’t actually have to stir constantly, just remember it every couple of minutes.
When it’s done, it will be sticky and thick, but still have a bit of crunch in the center of each kernel. Sorry about the picture; my camera got steamed up.
Meanwhile, the yams are waiting for attention and braising. Mix the soy sauce, mirin, honey, and water in a small pot and bring to a boil.
Add the sliced yam and cover to simmer for ten minutes.
Remove the lid and simmer another five minutes uncovered to reduce the cooking liquid. Serve with steamed vegetables.
Enjoy steaming hot. I hesitate to even call this sort of cooking fusion, but it certainly isn’t Japanese. Its texture is too similar to an Italian risotto. This is comfort food at its best and simplest.