Genmai salad is a nourishing Japanese salad made by boiling brown rice and tossing it with a sesame-soy dressing. Aside from brown rice taking longer to soften than white rice, the preparation itself is extremely simple. The quality of the sesame oil directly shapes the salad's final aroma.
Boil the brown rice in plenty of water for 35 minutes until soft, then drain and rinse in cold water.
Stir the soy sauce and sesame oil together.
Toss the drained rice with the carrot and spring onion, then add the dressing and mix gently.
Transfer the salad to a serving bowl, scatter over the toasted sesame seeds and serve.
Drain the rice after boiling and rinse it in cold water; dressing added to hot rice gets absorbed too fast and dries out the salad. Allergens: contains sesame and soy.
Using the same amount of olive oil instead of sesame oil gives the salad a lighter but less distinctive aroma.
Admin DadaGastro · verified in test kitchenSusam yağı yerine editör notundaki gibi aynı miktarda zeytinyağı kullandım, salata gerçekten çok daha hafif oldu ama susamlı karakteristik aromasını da epeyce kaybettiğini fark ettim.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.