This is a vegetarian version of a dish that’s traditionally made with beef. Another good use for daikons. Adapt it for the vegetables you have on hand. The recipe looks daunting, but it’s really just taking each vegetable and cooking it with seasonings until just done, then setting that one aside, and doing the next. This way you get perfectly cooked vegetables. It’s a dramatic presentation and fun to eat. The recipe calls for short-grain rice because that’s the kind that will stick together as its cooks.
Ingredients:
1 cup short-grain rice, rinsed well and drained 4 1/2 teaspoons toasted sesame oil, divided 1/2 teaspoon minced garlic, divided 1 medium carrot, julienned, in 2-inch lengths 1/4 teaspoon granulated sugar, plus a pinch 1 teaspoon toasted sesame seeds, plus a pinch, divided 1 cup thinly sliced shiitake caps Salt 1/2 teaspoon soy sauce 1 cup bean sprouts 1 cup packed spinach leaves 1 cup peeled and julienned daikon radish, in 2-inch lengths 1 teaspoon dried hot chili flakes 1 teaspoon vegetable oil 1 tablespoon Korean red chili sauce (gochujang) or other hot chili sauce, more to taste
Preparation:
Place rice in a medium saucepan and add 2 cups water. Place over high heat to bring to a boil, then reduce heat to low. Cover and cook until water is absorbed, about 25 minutes. Set aside.
Place a medium skillet over medium heat, and add 1 teaspoon sesame oil and 1/4 teaspoon garlic. Add carrots, a pinch of sugar and 1/2 teaspoon sesame seeds. Sauté 2 minutes, then transfer to a plate; set aside.
Wipe out pan and return to medium heat. Add 1 teaspoon sesame oil and remaining 1/4 teaspoon garlic. Add shiitakes, pinch of salt and soy sauce. Sauté 2 minutes, then transfer to a plate; set aside.
Bring a large pot of water to a boil. Place bean sprouts in the boiling water until wilted, about 20 seconds. Using a slotted spoon, transfer to the colander to drain. Place sprouts in a bowl, and add 1/2 teaspoon sesame oil, pinch of salt and pinch of sesame seeds; set aside.
Add spinach to the pot of boiling water and blanch until it wilts and turns bright green, about 30 seconds. Drain into the colander, rinse well with cold water until chilled, then drain, squeezing out excess water. Transfer to a bowl and add 1/4 teaspoon salt, 1/2 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Mix well and set aside.
Place daikon in a bowl, and add hot chili flakes, 1/2 teaspoon sugar, 1/2 teaspoon sesame oil and a pinch of salt. Mix well and set aside.
Place a 9-inch well-seasoned cast-iron or nonstick skillet over medium heat. Add 1 teaspoon vegetable oil. Add 1 cup cooked rice and flatten it to form a pancake covering bottom of pan, about 1/3-inch thick. Cook until it is crisp and golden on underside, about 5 minutes. Use a large spatula to flip it over, and cook again until crisp, another 5 minutes. Break crusty rice into several pieces. Add remaining rice. Arrange vegetables on top in wedge-shaped piles (like pizza slices). Cook uncovered until well-heated through, 10 to 15 minutes. Bring skillet to table, add chili sauce and toss mixture gently to combine ingredients. Serve hot.