Comments on: Crispy Rice with Miso and Leeks

By: Murasaki Shikibu

Murasaki Shikibu — Mon, 17 Jan 2011 17:32:16 +0000

Sounds lovely. I’ll have to try this out!

By: Azusa

Azusa — Tue, 27 Apr 2010 19:46:40 +0000

B, old rice will be less starchy, so it won’t stick together the way fresh steamed rice would. If you don’t mind having the final dish stay in one piece, then go for it! Let me know how it turns out!

By: B

Tue, 27 Apr 2010 17:38:16 +0000

i’m planning on trying this tonight and i was wondering if you thought “old” cooked rice would work better? i have some leftover rice from last night that’s sitting in the fridge and i was thinking it might work better kind of like how making fried rice with “old” rice is better than fresh rice? what do you think?

By: Azusa

Azusa — Mon, 19 Apr 2010 17:33:54 +0000

Temma, I’m so impressed! What’s the secret?! Really, for the life of me I couldn’t get the thing to stay in one piece. I’m happy it worked out for you!

By: Temma

Temma — Mon, 19 Apr 2010 17:20:51 +0000

Thank you for posting this great recipe! I made it last night for my boyfriend and we both were crazy for it. I think it must have been beginners luck, because I managed to get it out of the pan in (mostly) one piece- no idea how I managed that.
I’ll definitely be making this again soon. So yum!

By: Azusa

Azusa — Mon, 19 Apr 2010 16:48:04 +0000

Charlotte, you have quite a selection of miso! I used shiro miso for this recipe, but I imagine the red miso would work, giving you a more robust flavor. I think the sweet miso might be too sweet, but if you have a hunch it will work, you should give it a try! If you’re looking for ways to use the sweet miso, I find it’s great on its own with some chilled Japanese cucumber spears. Also, I love the sound of the eggplant gratin—sounds like a winning recipe. Let me know how your dish turns out!

By: charlotte scheide

charlotte scheide — Mon, 19 Apr 2010 16:34:07 +0000

I am going to make this but wonder which miso to use, I have shiro miso/ average white miso taste. I have a white miso from Kyoto that is sweeter. I have a red miso and I have awase ? (sorry for spelling) medium flavor miso. Which one do you feel is the best? Judging by the color of the finished product I say shiro miso! Will the sweeter miso be too sweet or help caramelize the rice? I used it with eggplant gratin lat week and it was wonderful. (recipe from Harumi Kurihana) and I want another use for this yummy miso.

By: food librarian

food librarian — Sun, 18 Apr 2010 16:25:16 +0000

I think I want to marry this. I love burnt rice. I love going to Soon Tofu places (my fave is Lee’s Tofu in Gardena) and getting the hot stone rice bowl. Yummmmmy.