- Tightly pack rice in a square dish ½-inch thick and chill.
- Flip onto a cutting board. Cut into squares 2×2 inches in size.
- Heat a nonstick pan on medium-high heat and fry until golden on all sides. Let cool.
- Blend edamame hummus ingredients until smooth.
- Brush eggplant with oil, season with salt and pepper, then broil for 4 minutes.
- Brush Takumi on top of eggplant.
- 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.
- 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.
Crispy Rice with Edamame Hummus & Japanese Eggplant
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
