Home Cooks > Recipes > Crispy Rice with Edamame Hummus & Japanese Eggplant

  • Share/Bookmark

Ingredients

Yield: Makes 12 servings

2 ½ cups cooked sushi rice
2 Tablespoons cooking oil
2 Japanese eggplants
2 Tablespoons olive oil
Salt and pepper, to taste
Kikkoman® Teriyaki Takumi (Original)
1 cup shelled edamame, blanched
2 Tablespoons tahini
2 cloves garlic, minced
2 ½ Tablespoons lemon juice
¼ cup olive oil
1 tsp water, if needed
Scallion, (green part only) shredded, for garnish
Sesame seeds, for garnish
Red ginger pickles, for garnish

Instructions

  1. Tightly pack rice in a square dish ½-inch thick and chill.
  2. Flip onto a cutting board. Cut into squares 2x2 inches in size.
  3. Heat a nonstick pan on medium-high heat and fry until golden on all sides. Let cool.
  4. Blend edamame hummus ingredients until smooth.
  5. Brush eggplant with oil, season with salt and pepper, then broil for 4 minutes.
  6. Brush Takumi on top of eggplant.
  7. Broil eggplant another 4 minutes until softened. Brush with more glaze and broil again for 2 more minutes. If needed, brush and broil again until golden.
  8. Spread 2 teaspoons of edamame hummus on the crispy rice and top with a piece of eggplant. Top with scallions, sesame seeds, and red ginger pickles.

IF YOU LIKE THIS, TRY...

Subscribe to our bi-monthly eNewsletter

Sign Up Now

Products
Soy Sauces
Teriyaki Sauces
Gluten-Free Products
Teriyaki Takumi Sauces
Quick & Easy Marinades
Breadings & Coatings
Ponzu Sauces
Asian Authentics
Rice Vinegars
Curry Sauces
Seasoning Mixes
Soup Mixes
PEARL® Organic Soymilk
PEARL® Organic Smart Soymilk
Recipes
Appetizer
Entrees
Salads
Soups
Side Dishes
Miscellaneous
Videos & Cooking Demos
Seasonal Favorites
Store

©2017 KIKKOMAN SALES USA, INC. All Rights Reserved

PrivacySitemap