How to kick up grains a notch? Socarrat (Spanish) or tahdig (Persian) is crisping of the bottom layer of usually white rice. Here this technique is adapted to store-bought Asian mixed grains with a Japanese touch (via Zen Kokoro).
Special tools:
Wok (non-stick).
Ingredients
- 2 cups mixed grains
- 4 cups cooking liquid: 4 cups dashi + 2 tbsp soy sauce + 2 tbsp mirin (or white Balsamic vinegar)
- Julienned veggies: 3-4 woodear mushrooms rehydrated + 1/2 large carrot + 1/4 purple cabbage + 2 poblano peppers deseeded
- 4-5 sendai-fu pieces
Method
Dry cook the veggies in the work till lightly charred (or browned). Mix in the grains. Add the liquid and cook covered on low heat for about 1 hour.
Check that the grains are cooked. Reduce heat and cook undisturbed for 10-15 mins till a crust forms at the bottom. Shape the cooked grains so that it can be inverted into a deep pan. Serve warm.
Notes, hints, tips:
- The vegan dashi is from Kokoro package.
- Any other vegetables of your choice can be added. Even Persian barberries.
- The disks in the picture is wheat gluten from the Kokoro package.
- I inverted the cooked grains with the browned bottom into a deep springform pan. Keep warm in the oven.
