Simple food is the best food. Take 2 simple ingredients, a bit of spice here and there, and a handful of love, and you have a beautiful, warming bowl of comfort food.
This recipe is exactly that. It’s basically cabbage and rice. But then, it’s not, because it tastes so delicious. But then it is really just cabbage and rice!
This recipe is an adaptation from Kansha.
Warm and spicy Japanese cabbage with wild rice
- 1 cup wild rice
- 1 cup white rice
- 2 tsp (shiro) miso
- 2 TBSP water
- 1 tsp sesame oil
- 1 medium mild chili (I used a lemon chili / Aji Lemon)
- pinch salt
- splash of sake
- 1/2 onion, cut into fine strips
- 1/2 green cabbage, cut the core into very fine strips and cut the leafy part into fine strips
- 1/4 cup toasted sesame seeds
- Add the wild rice and white rice to the rice cooker, add water per your rice cooker instructions and cook. If you are cooking the rice in a pot, add both types of rice to the pot with 4 cups of water and cook covered on low heat.
- Add the miso and the 2 TBSP of water to a small bowl and set aside.
- Remove the core segment of the cabbage and slice it into very thin strips.
- Cut the leafy part of the cabbage into thin strips. Keep this in a separate pile to the core strips.
- Heat the sesame oil in a wok or medium pan over medium heat. Add the cabbage core of the cabbage and cook for 1 -2 minutes, stirring regularly, until it becomes soft.
- Add the onion and cook for another 2 minutes until it becomes soft.
- Add the rest of the cabbage and cook until it becomes soft. About 2-3 minutes.
- Add the salt and sake and cook for another minute.
- Add the miso and water mix and turn the heat to high. Cook for 30 seconds or until the cabbage is glazed.
- To serve the rice, mix it with the toasted sesame seeds and scoop everything on a serving plate.
- Top with the cabbage and serve while everything is hot.