Wednesday, December 1, 2010

Like White on Rice

First, I want to say to those of you who decided to follow this blog -- I love you guys!  It absolutely makes my day every time I notice when someone's signed up to follow me or when I see you've left me a comment.  THANK YOU FRIENDS :D

Okay, back to the food!  Today was an asian kind of day for me.  I love when I've got a big rice cooker full of warm rice, ready to be the foundation for my breakfast, lunch and dinner.  It makes life so easy, doesn't it?  Plus, on a chilly morning, it sure beats a bowl of cold cereal.  Bad news is it doesn't really go with coffee...but if you're an asian tea drinker, it's the perfect fit.  Try a mild green tea or jasmine tea if you're new to asian teas.

About the rice: I like to use 2 cups of organic brown sushi rice mixed with 1/2 cup azuki beans.  It's a very mild bean so you don't really notice it's there.  Plus, the rice and beans together make a protein!  It's a beautiful thing.  Remember, though, that when you cook brown rice and beans you're going to need to add more water than you normally would with plain white rice.  Also, brown rice tends to be a little would I say it...rugged?  So I recommend soaking the rice and beans overnight and then cooking it first thing in the morning.

So now that the rice is done, what are you going to eat it with?

That's right, scrambled eggs!  Except I add a little Japanese flair to mine.  
When whisking eggs, add 2 teaspoons soy sauce for every 2 eggs.  
After cooking, top with thinly sliced green onion and sprinkle with
a little furikake, or add umeboshi.

You're not really Japanese if you can't eat natto.  
My husband thinks it's the devil, I think it's heaven.  Who's right?  
Me, of course.  
I grew up eating this stuff so just the thought of it 
makes my mouth water.  
But my husband's mouth waters in another way,
 if you know what I mean...
Poor guy can't even be in the same room as I am when I'm eating it!  
I'm told it smells worst than the stinkiest of cheeses.

I love dark leafy greens, and this is the best way to cook them.  I like to use chard.  It's delicious, and so colorful.  Plus, I found that spinach, as tasty as it is, turns into about 1 bite when cooked.  

For 4 servings:
Chop about 8 to 10 large chard leaves into bite-sized pieces
Mince 2 or 3 cloves of garlic
  • Heat 2 Tbs toasted sesame oil in large pan over medium-high heat  
  • Add garlic and cook until fragrant, around 30 seconds to 1 minute  
  • Then add chard or other greens and saute until wilted but still bright green, about 5 minutes 
  • In the meantime, whisk 2 eggs with 1 Tbs soy sauce and 1 Tbs agave nectar
  • Pour over chard and cook over medium heat, letting eggs set a little before stirring  
  • Stir gently until egg is cooked through
  • Add 4 to 5 Tbs crushed sesame seeds and stir to combine
  • Serve with......RICE of course!


  1. mouth is watering for chard now--but never ever ever for natto...not gonna do it...not prudent...don't care what you call me--I refuse to stuff smelly socks covered in gelatonous snot in my mouth just because some people I really love and respect say I should try it. Just will not/evereverever happen.

  2. Great post! I love swiss chard or any type of leafy green veg. I've never tried adding an egg so I'll definitely try it next time. Will it work with Kale as well? I LOVE kale!!!! I've never actually tried Natto (just looked at it on a buffet table and kept walking). For some of my work conferences, they set up a Japanese breakfast for our Asian collegues and Natto is always a part of it. Sorry, but barf.

  3. Is adding Soy Sauce a normal thing for Asian People? I have never heard of doing that. Im interested to taste that fo sho.

    Btw- your photos are so beautifully done. :) Cookbook quality pix!

  4. Okay Im back... I just looked up Natto on Wikipedia and going w the boy on this one... its the devil.

    But thinks its awesome that you have something that is so 'You' and so 'Asian' and that you LOVE from your childhood! :)

    Btw-interested to know what does your Dad think of Natto?! Do tell....

  5. Susan said,
    Hi Emily, Great blog, want to try the chard and eggs! Have you found anything that could substitute for soy sauce, can't do the soy.
    Thanks for doing this as I look forward to future veg. recipes.
    At he Chinese Medicine Cooking glass, they introduced Golden Rice found in Japanese stores, step up from white, cooks faster than brown. Have you used this or know where to get it? Keep the recipes coming.

  6. Hannah - it'd be AWESOME with kale! I found that spinach (if you want to go through the trouble of making costco-sized bags of it for one meal) is great cooked in the same way but adding minced ginger along with the garlic. Mmm...
    p.s. I can't believe you see natto on a regular basis! haha

    Susan - this site has a recipe for a soy sauce alternative...haven't tried it though, so let me know if you do!
    I've never heard of golden rice, but when I did a search online I found some info regarding not being able to sell it in stores...and it being genetically modified...But of course I'm not sure if this was the Golden Rice you were talking about...let me know if you know anything else about it - thanks!

    Rachelle - My dad says is looks and smells like the stuff between your toes, if that gives you an idea of what he thinks about it...

  7. Oh and thanks for the compliment on my pics Rachelle! :D

    And thank you all, again, for reading!! Love you guys!

  8. I remember an Awake article on natto. They made it sound so good and nutrious. Never tried the stuff but Im totally willing. Do you have to buy it? If you do where do you get it? Brands recommend?

  9. Hey Erica! I don't remember that article, I'll have to look it up. You can find natto at most of the Asian markets around San Diego. For the more organic/natural kind, try Nijiya Market on Convoy ( I can't remember the brand I like, but it's in a more environmentally-friendly looking packaging. You'll know what I mean when you see it.
    If you ask one of the people there to show you where the natto is, their jaw is going to drop to the floor! lol
    Let me know how you like it! You are brave, my friend...don't let the stickiness scare you away, just eat it along with a damp papertowel :)

  10. Hey Susan, were you talking about Golden ROSE brown rice? I just read something about it and did a little research, and it looks like it's lighter in color (closer to white maybe?) but has the healthy benefits of brown rice. Maybe that's what you were talking about. I'm pretty sure you weren't encouraging GM food that is illegal to sell, haha! Next time I'm at the Japanese store, I'll take a look.