Japanese risotto

Ingredients for 1 servings:

• ½ cup(s) risotto rice or sushi rice
• 1 ½ cup(s) water
• ½ tsp Gochujang (Korean chili paste)
• ½ tsp miso paste, light
• 1 spring onion(s)
• 1 small piece(s) of ginger
• 2 cloves garlic
• 1 egg yolk
• 1 ½ tbsp soy sauce
• some sake (rice wine)
• some sesame
• some mayonnaise (Kewpie mayonnaise)
• some oil, neutral

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Vegetarian, Fusion cuisine

Finely slice the spring onion, separating the green and white parts. Finely slice the garlic and finely dice or grate the ginger. Heat a little neutral vegetable oil in a pan. Add the ginger and the white part of the spring onion and fry for about 2 minutes. Then add the garlic and rice and fry for another 2 minutes. Add the gochujang and fry for another 30 seconds. Deglaze with a good splash of sake and let it simmer. Then add half a cup of water and the miso paste. Gradually add the remaining water and simmer until the rice is tender. Season with soy sauce to taste. Serve the risotto on a plate, garnish with Kewpie mayonnaise, and make a small indentation in the center with a spoon. Place the egg yolk in the indentation. Sprinkle with the green part of the spring onion and sesame seeds.