Colorful Vegetable and Bacon Rice
Soy sauce is essential in Japanese cooking. It enhances flavor and fragrance of the dish.
Photographed by MASAO KUDO
Rice & Noodles
Calorie count is per serving
Excludes time spent soaking vegetables in saltwater.
Ingredients (Serves 3-4)
- 400 ml cooked rice
- 100 g bacon (thinly sliced)
- 6 tbsp sweet corn (canned)
- 1/2 cucumber (50 g)
- 30 g carrot
- 50 g celery
- 1/2 tsp salt
- 2 tbsp soy sauce
- 1 tbsp sake
- Pepper, to taste
Cut the bacon into short strips 7 to 8 mm wide. Drain the sweet corn.
Cut the cucumber in half along its length, then use a spoon to scoop out the seeds. Cut it into sticks 3 cm long. Cut the carrot and celery into pieces the same size.
Prepare a bowl of 3 % saltwater (1 heaping tbsp of salt in 600 ml of water) and place the cucumber, carrot, and celery in it for 20-30 min, or until tender, then remove and firmly squeeze out the excess moisture. Wrap them in a cheesecloth and firmly squeeze out the excess moisture again, then unwrap and unstick the vegetables from each other.
Preheat a frying pan over medium heat, then stir-fry the bacon. When it becomes crisp, remove from heat and remove the bacon from the pan. Add the soy sauce and sake to the fat that rendered out of the bacon, and mix.
Transfer the freshly cooked rice to a moistened handai sushi tub (or a large bowl). Add the salt, the seasoned bacon fat, and the fried bacon, then briskly mix together. Sprinkle with the vegetables and the sweet corn, then briefly mix together and serve, topped with pepper to taste.