1 COOK RICE
- Bring long-grain rice and 1 cup lightly salted water to a boil in a small pot. Stir.
Reduce heat to medium-low and cover pot with lid. Simmer 16 minutes, or until rice is tender and water is absorbed.
- Remove from heat. Let rest, covered, 3 minutes.
See Step 6 to finish.
2 PREP VEGGIES & NUTS
- Finely chop cabbage and rainbow carrots into rice-size pieces.*
- Thinly slice scallions; discard root ends.
- Cut broccoli into bite-size pieces, if needed.
- Roughly chop dry-roasted cashews.
- Roughly chop edamame.
- Roughly chop pickled ginger.
*Another Option: If you have a food processor, save some time by pulsing the
cabbage and carrots for a few seconds with the S-shaped blade.
3 MAKE FRITTER MIXTURE
- Crack eggs into a large bowl. Add about 1 ½ tablespoons of the tamari-mirin sauce.
Whisk to combine. Add gluten-free flour, ¼ teaspoon salt, and ¼ teaspoon pepper.
Stir to incorporate. Add cabbage and carrots and about half of the scallions.
Mix thoroughly to form a cohesive mixture.*
*Here's How: First, stir to combine the ingredients. Next, continuously fold and
compress the mixture for 1-2 minutes.
4 COOK FRITTERS
- Heat about 1 ½ tablespoons cooking oil in a large nonstick pan over medium-high heat.
Once pan is hot, add 2-3 large spoonfuls (about ¼ cup each) of the fritter mixture.* Lightly
press to flatten. Cook 3-5 minutes on each side, or until fritters are browned and crispy.
- Transfer fritters to a plate. Cover with foil to keep warm.
- Repeat process with remaining mixture, making 4-6 fritters total.
*Chef’s Tip: To get a good sear on the fritters, make sure the pan is hot and the
oil shimmers before adding the mixture to the pan.
5 SAUTÉ BROCCOLI
- Heat about 1 ½ tablespoons cooking oil in a medium sauté pan over medium-high heat.
Add broccoli to hot pan. Lightly season with salt and pepper. Stir. Cook 6-8 minutes, or
until broccoli is tender, stirring occasionally.
- Add cashews. Stir. Cook 1-2 minutes, or until nuts are lightly toasted, stirring frequently.
- Remove from heat. Add remaining tamari-mirin sauce. Stir to combine.
6 FINISH RICE
Fluff rice with a fork. Add edamame and most of the ginger to pot. Stir to combine
7 PLATE YOUR DISH
- Divide edamame-studded rice between plates. Shingle Japanese vegetable fritters
against rice and drizzle with ginger-Sriracha aïoli. Serve sautéed broccoli and cashews
on the side. Garnish dish with remaining scallions and remaining ginger.
- Enjoy!
