Japanese risotto with zucchini, shiitake and seaweed

Ingredients for 2 servings:

• 160 g risotto rice
• 2 handfuls of shiitake mushroom(s), dried
• 2 large zucchini
• 120 g smoked tofu
• 1 chili pepper(s)
• 2 garlic cloves
• 1 large onion(s)
• 1 handful of seaweed (seaweed), dried, finely crumbled
• Salt
• Rice vinegar
• Soy sauce
• oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Fusion of the Mediterranean and the Far East

Pour water over the shiitake mushrooms at least 6 hours in advance and let them soak. Cut the zucchini into fine, long strips, season with salt, and set aside. Finely dice the smoked tofu, along with the onion, garlic, and chili. Squeeze out the now soft shiitake mushrooms and cut them into bite-sized pieces. Reserve the soaking water. Pour water over the risotto rice in a small pot and cook with the lid uncovered. Keep adding more water and stirring, stirring, stirring. Lower heat produces better results. Use the water from the soaked shiitake mushrooms for the infusion. At the same time, fry the garlic, onion, and chili in oil. After 2 minutes, add the mushrooms and zucchini to the pan, and after another three minutes, add the tofu. Then reduce the heat and continue cooking, stirring regularly, until the zucchini has reduced in volume considerably and the tofu is browned. Add a little cumin to the vegetables. Continue cooking the rice until it’s truly creamy. After a while, you can season it with rice vinegar (be careful here), soy sauce, and salt, if desired. Finally, add the crumbled seaweed. Once it’s absorbed, add the stir-fried vegetables to the pot and mix with the rice. Adjust seasoning if necessary, then add a little more water and bring back to a boil briefly while stirring. Serve.