Ingredients
- 2 tablespoon red miso
- 1 tablespoon asian sesame oil
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/4 cup perfect rémoulade (below)
- 2 tablespoon red miso
- 1 tablespoon asian sesame oil
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/4 cup perfect rémoulade (below)
- 2 large eggs
- 2 3/4 cup mayonnaise, preferably duke’s or homemade
- 1/2 cup chopped pickled okra (substitute chopped cornichons if you don’t have pickled okra)
- 2 cup garlic cloves, grated (use a microplane) or finely minced
- 1 tablespoon prepared horseradish
- 2 teaspoon fresh lemon juice
- 2 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh flat-leaf parsley
- 5 1/2 teaspoon grainy mustard
- 1 teaspoon ketchup
- 3/4 teaspoon worcestershire sauce
- 3/4 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 3 dash es tabasco sauce
- 2 tablespoon red miso
- 1 tablespoon asian sesame oil
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/4 cup perfect rémoulade (below)
- 2 large eggs
- 2 3/4 cup mayonnaise, preferably duke’s or homemade
- 1/2 cup chopped pickled okra (substitute chopped cornichons if you don’t have pickled okra)
- 2 cup garlic cloves, grated (use a microplane) or finely minced
- 1 tablespoon prepared horseradish
- 2 teaspoon fresh lemon juice
- 2 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh flat-leaf parsley
- 5 1/2 teaspoon grainy mustard
- 1 teaspoon ketchup
- 3/4 teaspoon worcestershire sauce
- 3/4 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 3 dash es tabasco sauce
- 2 cup asian long-grain rice
- 1 teaspoon salt
- 2 tablespoon red miso
- 1 tablespoon asian sesame oil
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/4 cup perfect rémoulade (below)
- 2 large eggs
- 2 3/4 cup mayonnaise, preferably duke’s or homemade
- 1/2 cup chopped pickled okra (substitute chopped cornichons if you don’t have pickled okra)
- 2 cup garlic cloves, grated (use a microplane) or finely minced
- 1 tablespoon prepared horseradish
- 2 teaspoon fresh lemon juice
- 2 teaspoon chopped fresh tarragon
- 1 teaspoon chopped fresh flat-leaf parsley
- 5 1/2 teaspoon grainy mustard
- 1 teaspoon ketchup
- 3/4 teaspoon worcestershire sauce
- 3/4 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 3 dash es tabasco sauce
- 2 cup asian long-grain rice
- 1 teaspoon salt
- 1 pound ground chicken, preferably organic chicken breasts
- 1/2 cup finely grated daikon radish (see note), excess water squeezed out
- 1 cup garlic clove, finely grated (use a microplane)
- 4 teaspoon asian sesame oil
- 2 teaspoon soy sauce
- 2 teaspoon whole milk
- 1 teaspoon worcestershire sauce
- 1 teaspoon maple syrup
- 1/2 teaspoon fish sauce
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 3 teaspoon scallions, finely chopped
- 4 cup cooked rice (see page 4)
- 1 cup orange, cut into segments
- 2 ounce fresh bean sprouts
- 1 1/2 ounce crushed peanuts (approximately 1/4 cup)
- 1 ounce sheet nori, cut into thin matchsticks
Preparation
Baking Directions:
To make Perfect Rémoulade:1. Put the eggs into a small pot of water and bring to a boil over medium heat.
Boil for 4 minutes, then drain and immediately transfer to an ice bath to chill.
Drain.
2.Peel the soft-boiled eggs and add to a large bowl.
Beat with a whisk; the yolks will still be runny.
Don’t worry if it’s lumpy.
Add all the remaining ingredients and mix well with a wooden spoon until the mixture is thick enough to coat the spoon but runny enough to pour out of the bowl.
Transfer to a jar and chill in the refrigerator for at least 1 hour before serving.
The rémoulade will keep in the refrigerator for up to 5 days.
To make rice:1. Place the rice in a large bowl and fill the bowl with 4 cups cold water.
Using your hands, stir the rice in circles until the water turns cloudy.
Drain the rice in a strainer, then return to the bowl and add another 4 cups cold water.
Allow the rice to soak for 30 minutes.
2.Drain the rice in the strainer again and shake to release the excess water.
Transfer the rice to a 10-inch cast-iron skillet.
Add 3 cups cold water and the salt and give it a nice stir.
Bring the water to a simmer over medium-high heat.
Turn the heat as low as you can, cover the skillet with a tight-fitting lid, and cook for 18 minutes.
Turn off the heat and allow the rice to rest for 10 minutes, with the lid still on.
3.Take the lid off the skillet, turn the heat on to medium, and cook the rice, without stirring, for 3 to 5 minutes, until the rice on the bottom of the pan turns amber and crisp.
You can keep the rice warm in the skillet until you are ready to serve.
To make Miso Rémoulade:Whisk together the miso, sesame oil, orange juice, soy sauce, and sugar in a small bowl, blending well to make a creamy sauce.
Mix in the rémoulade and refrigerate.
To make chicken sausage:Put the ground chicken in a large bowl, add all the remaining ingredients and, using your hands, mix well.
Form into small quarter-sized patties and place on a baking sheet.
Heat a large skillet over medium heat.
Add about 1 tablespoon olive oil to the pan.
Place only as many patties in the pan as will fit without crowding and fry for 3 minutes on each side, until browned and cooked through.
Transfer to a plate lined with paper towels to drain oil.
Repeat with the remaining olive oil and patties.
To serve:Scoop the rice into your rice bowls.
Place 2 or 3 chicken patties over the rice in each bowl.
Place a few orange segments next to the chicken.
Spoon about a tablespoon of the miso rémoulade over the chicken.
Scatter a few bean sprouts over the sauce and sprinkle with a small amount of crushed peanuts and a pinch of nori matchsticks.
Serve immediately with spoons.
It is best to mix everything together before enjoying.
Tips:
Note: If you don’t have daikon radish, use raw turnips instead.
