This is a Japanese rice dish that I used to cook with a vegetable called ‘Komatsuna’ and ‘Abura-age’ (Fried Thin Tofu). Both of them are almost impossible to find where I live now. The best substitute for ‘Komatsuna’ is Choy Sum, and ‘Abura-age’ is almost same as Tofu Puffs. This substitute version of the dish tastes quite authentic to me. I am happy with the result.

Makes

4 Servings

Ingredients

2 cups (*180ml cup) Japanese Short Grain Rice
200g Choy Sum *OR ‘Komatsuna’
100g Fried Tofu Puffs *OR ‘Abura-age’ (Fried Thin Tofu)
1 tablespoon Sesame Oil
1 pinch Salt
1/2 teaspoon Dashi Powder *I used Katsuo (Bonito) Dashi Powder
2 tablespoons Soy Sauce
1 tablespoon Mirin
1 tablespoon Toasted Sesame Seeds

Method
  1. Wash Rice and cook as normal.
  2. Wash Choy Sum very well, separate stems and green leafy parts. Cut stems into 1-2cm pieces depending on the thickness, and cut green leafy parts slightly larger. Cut Fried Tofu Puffs (OR ‘Abura-age’) into small bite-size pieces.
  3. When Rice is almost cooked, heat Sesame Oil in a frying pan, cook stems of Choy Sum for a few minutes, add Salt, and stir. Then add Tofu Puffs and leafy parts of Choy Sum, and stir until soft. Add Dashi Powder, Soy Sauce and Mirin, and stir to combine well.
  4. Add the Choy Sum & Tofu Puff mixture and Toasted Sesame Seeds to the cooked Rice, and mix to combine.