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Cooking
Sesame Rice with Pomelo Salad
· 2 servings
Cook the rice and pickle the vegetables
Cook the rice. Let it cool for 3 hours or overnight. Cut the carrot and radish into thin strips into one bowl. Add a teaspoon of salt, a tablespoon of cane sugar and one whole lemon. Massage the salad well with your hands and let it sit.
Fry the oyster mushrooms
Tear the oyster mushrooms by hand into thin strips and fry until golden in a pan. Don't stir them too much, or they'll start to steam instead of crisping up. You want them nice and crunchy, so let them fry properly, turning them only occasionally. Be generous with the oil so they don't burn.
Toss with the dressing
Fry for about 10 minutes over high heat. Then drain on a paper towel. Transfer to a bowl, add a tablespoon of tamari sauce, a few drops of lemon and a few drops of sesame oil. Let cool completely.
Tear apart the pomelo
Tear the pomelo into small pieces by hand, not with a knife — you don't want excess water in the salad. Drain any excess liquid from the carrot and radish, then add the pomelo and oyster mushrooms.
Season to taste
Add chopped coriander and mint, a few drops of lemon, sesame oil, salt and pepper to taste. Finish with roasted peanuts and a few slices of chilli.
Fry the tofu and rice
Fry the rice in a pan with oil. Break up the cooled rice well with a wooden spoon so there are no lumps. Season with salt and add sesame seeds. Finish with a drizzle of sesame oil and tamari sauce. Slice the smoked tofu and fry it in a pan.