Japanese short-grain rice with tempeh and drained sweetcorn · Japan
A complete grain dish with tempeh, drained sweetcorn and a Japan-inspired seasoning.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Cook the Japanese short-grain rice in plenty of water according to its packet, then drain well.
Clean the drained sweetcorn and cut into small, even pieces. Finely chop the onion.
Heat the oil and soften the onion for five minutes. Add the drained sweetcorn and cook for a few minutes. Add a splash of water, cover and cook for 5 minutes.
Dice the tempeh and fry for eight to ten minutes until golden and piping hot.
Combine the cooked grain, vegetables and main ingredient. Stir in the white miso paste, finely grated fresh ginger, sesame seeds and taste before serving.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.