Saucy Japanese Greens with Sticky Sesame Rice Recipe
Introduction
This saucy Japanese greens dish paired with sticky sesame rice is a vibrant and flavorful meal perfect for a quick weeknight dinner. Fresh vegetables are stir-fried with a savory miso-based sauce, while the rice is enhanced with toasted sesame for extra aroma and texture.
Ingredients
- 1 tbsp caster sugar
- 140g sushi rice
- 1 tbsp sesame seeds, toasted
- 1 tsp sesame oil
- 1 tbsp sunflower oil
- 250g long-stemmed broccoli (such as Tenderstem or purple sprouting)
- 90g pack baby pak choi, halved lengthways
- 6 spring onions, halved lengthways
- 2 tbsp brown miso paste
- 1 tbsp mirin
- 1 tbsp rice wine vinegar
- 1 tbsp soft brown sugar
- 2 tsp finely grated ginger
- 1 red chilli, deseeded and diced
Instructions
- Step 1: In a small bowl, stir together the brown miso paste, mirin, rice wine vinegar, soft brown sugar, grated ginger, red chilli, and 1 tablespoon of water. Set this sauce mixture aside.
- Step 2: Bring a large pan of water to a boil, adding the caster sugar and ½ teaspoon salt. Add the sushi rice and boil for 15 minutes, or follow the package instructions, until just cooked. Drain the rice well and return it to the pan.
- Step 3: While the rice drains, sprinkle the toasted sesame seeds and drizzle the sesame oil over the rice. Cover the pan and set it aside to keep warm.
- Step 4: Heat the sunflower oil in a wok over high heat until very hot. Toss in the broccoli and stir-fry for 2 to 3 minutes until almost tender, adding splashes of water occasionally to create steam.
- Step 5: Add the halved pak choi and spring onions to the wok, stir-frying for 30 seconds. Then pour in the prepared sauce and cook for a further 1 to 2 minutes, stirring constantly to coat the vegetables evenly.
- Step 6: To serve, spread the sticky sesame rice evenly over two plates and divide the saucy stir-fried greens on top. Serve immediately for the best texture and flavor.
Tips & Variations
- For extra protein, add sliced tofu or cooked chicken to the stir-fry.
- Replace broccoli with other crunchy greens like bok choy or green beans depending on what’s in season.
- Toast your sesame seeds in a dry pan before using to enhance their nutty flavor.
- Adjust the spice level by adding more or less red chilli according to your taste.
Storage
Store any leftover stir-fried greens and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water to maintain moisture and prevent the rice from drying out.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of rice for this recipe?
Sushi rice works best because of its sticky texture, but you can substitute with other short-grain or medium-grain rice varieties for a similar result.
Is this recipe suitable for a vegan diet?
Yes, this recipe is naturally vegan as long as you use vegan-friendly miso paste and mirin, which are plant-based.
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Saucy Japanese Greens with Sticky Sesame Rice Recipe
- Total Time: 30 mins
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
This vibrant Saucy Japanese greens with sticky sesame rice recipe combines tender long-stemmed broccoli, baby pak choi, and spring onions in a savory miso-based sauce, perfectly paired with warm, sticky sushi rice enriched with toasted sesame seeds and oil. An easy yet flavorful stir-fry dish inspired by Japanese flavors, ideal for a wholesome and comforting meal.
Ingredients
For the Rice
- 1 tbsp caster sugar
- 140g sushi rice
- 1 tbsp sesame seeds, toasted
- 1 tsp sesame oil
For the Stir-Fry
- 1 tbsp sunflower oil
- 250g long-stemmed broccoli (such as Tenderstem or purple sprouting)
- 90g pack baby pak choi, each halved lengthways
- 6 spring onions, halved lengthways
For the Sauce
- 2 tbsp brown miso paste
- 1 tbsp mirin
- 1 tbsp rice wine vinegar
- 1 tbsp soft brown sugar
- 2 tsp finely grated ginger
- 1 red chilli, deseeded and diced
- 1 tbsp water (for sauce)
Instructions
- Prepare the Sauce: In a bowl, stir together the brown miso paste, mirin, rice wine vinegar, soft brown sugar, grated ginger, diced red chilli, and 1 tablespoon of water. Mix until smooth and set aside to let the flavors meld.
- Cook the Rice: Bring a large pan of water to the boil with 1 tablespoon caster sugar and ½ teaspoon salt. Add the sushi rice and boil for about 15 minutes, or follow the package instructions until just cooked. Drain well and return the rice to the pan. Sprinkle over the toasted sesame seeds and drizzle with sesame oil. Cover the pan and set aside to keep warm while you prepare the stir-fry.
- Stir-Fry the Vegetables: Heat the sunflower oil in a wok over high heat until very hot. Add the long-stemmed broccoli and stir-fry for 2 to 3 minutes until almost tender, adding splashes of water occasionally to create steam and speed cooking.
- Add Pak Choi and Spring Onions: Add the halved pak choi and spring onions to the wok, and stir-fry for 30 seconds.
- Add Sauce and Finish Cooking: Stir in the prepared miso sauce and cook for an additional 1 to 2 minutes, stirring constantly to coat the vegetables and allow the sauce to thicken slightly.
- Serve: Spread the warm sticky sesame rice evenly over two plates, then divide the saucy stir-fried greens on top. Serve immediately to enjoy the full fresh flavors and textures.
Notes
- Use sushi rice for its sticky texture which pairs perfectly with the stir-fry.
- Toast sesame seeds gently in a dry pan until fragrant before using.
- You can substitute long-stemmed broccoli with purple sprouting broccoli or Tenderstem broccoli.
- Adjust the red chilli quantity to your preferred spice level.
- To keep vegetables crisp, avoid overcooking during stir-fry.
- Mirin adds a subtle sweetness and depth; if unavailable, a mix of sugar and rice wine vinegar can be substituted but will slightly change the flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese
Keywords: Japanese greens, sticky rice, miso sauce, stir-fry, sesame rice, pak choi, broccoli, quick dinner, vegetarian Japan-inspired
