Saucy Japanese Greens with Sticky Sesame Rice Recipe
Introduction
This Saucy Japanese Greens with Sticky Sesame Rice dish combines tender, vibrant vegetables with a flavorful miso-based sauce and nutty sesame rice. It’s a quick and satisfying meal that brings comforting Asian-inspired flavors to your dinner table.
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: Stir together the brown miso paste, mirin, rice wine vinegar, soft brown sugar, grated ginger, diced red chilli, and 1 tablespoon of water in a small bowl. Set this sauce mixture aside.
- Step 2: Bring a large pan of water to the boil with the caster sugar and ½ teaspoon of salt. Add the sushi rice and boil for about 15 minutes, or follow the package instructions, until the rice is just cooked. Drain the rice well and return it to the pan. Sprinkle over the toasted sesame seeds and drizzle the sesame oil on top. Cover the pan and keep the rice warm.
- Step 3: Heat the sunflower oil in a wok or large frying pan until very hot. Add the long-stemmed broccoli and stir-fry for 2 to 3 minutes, adding small splashes of water occasionally to create steam until the broccoli is almost tender.
- Step 4: Add the halved baby pak choi and spring onions to the wok. Stir-fry for 30 seconds, then pour in the prepared sauce. Cook everything together for another 1 to 2 minutes, stirring constantly to coat the vegetables with the sauce and heat through.
- Step 5: To serve, spread the sticky sesame rice evenly over two plates. Divide the saucy stir-fried greens on top and serve immediately.
Tips & Variations
- For extra protein, add tofu cubes or your choice of cooked chicken or shrimp to the stir-fry.
- If you prefer a milder dish, reduce or omit the red chilli.
- Swap pak choi for other Asian greens like bok choy or gai lan depending on availability.
- To toast sesame seeds, gently dry-fry them in a pan over medium heat until golden and fragrant.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water to loosen the sauce and prevent drying out. For best texture, consume the dish fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of rice?
While sushi rice works best for its sticky texture, you can substitute with short-grain rice or jasmine rice, though the texture may vary slightly.
Is the sauce gluten-free?
Check the labels of your miso paste, mirin, and rice wine vinegar as some brands may contain gluten. There are gluten-free versions available to keep the dish safe for gluten-intolerant diets.
Print
Saucy Japanese Greens with Sticky Sesame Rice Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Japanese-inspired dish featuring tender stir-fried long-stemmed broccoli, baby pak choi, and spring onions tossed in a rich miso-sesame sauce, served alongside sticky sesame-flavored sushi rice. This meal combines the sweetness of mirin and brown sugar with the earthy depth of miso and the bright heat of red chili, offering a perfectly balanced and wholesome vegetarian dish.
Ingredients
Sauce Ingredients
- 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
Rice
- 140g sushi rice
- 1 tbsp caster sugar
- ½ tsp salt
- 1 tbsp toasted sesame seeds
- 1 tsp sesame oil
Vegetables and Cooking Oil
- 250g long-stemmed broccoli (such as Tenderstem or purple sprouting)
- 90g pack baby pak choi, halved lengthways
- 6 spring onions, halved lengthways
- 1 tbsp sunflower oil
Instructions
- Prepare the sauce: In a bowl, stir together the brown miso paste, mirin, rice wine vinegar, soft brown sugar, finely grated ginger, diced red chilli, and 1 tablespoon of water until well combined. Set the sauce aside.
- Cook the rice: Bring a large pan of water to a boil with 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. Sprinkle over the toasted sesame seeds and sesame oil, then cover and set aside to keep warm.
- 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 prevent burning. Add the halved baby pak choi and spring onions, stir-frying for another 30 seconds.
- Add the sauce and finish cooking: Stir in the prepared miso sauce and continue cooking for another 1 to 2 minutes, stirring constantly to coat the vegetables evenly and heat the sauce through.
- Serve: Spread the sticky sesame rice evenly over two plates. Divide the saucy stir-fried vegetables over the rice and serve immediately while hot.
Notes
- Using water to steam the broccoli helps retain its bright color and crisp texture.
- You can adjust the chili amount to suit your preferred spice level or omit it for a milder dish.
- To make this recipe gluten-free, ensure the miso paste and mirin are certified gluten-free.
- Leftover rice can be gently reheated with a splash of water to restore moisture.
- For extra protein, consider adding tofu or cooked chicken strips during the stir-fry step.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Japanese
Keywords: Japanese, stir-fry, miso sauce, sesame rice, broccoli, pak choi, spring onions, vegetarian, quick dinner
