Fig + Japan; Fig ‘Unagi-style’ over Crispy Rice cakes

Difficulty:

1/5

Ease of Preparation: Medium

Yield: serve 6-10, as a snack or canape

Ingredients:

Fig ‘Unagi’:

1 pint large figs, halved
2 tablespoons (30 ml) tamari
2 tablespoons (30 ml) mirin
1 tablespoon (15 ml) sugar or honey

Crispy Rice Cakes:

2 cups (470 ml) sushi or short grain rice
3 cups (710 ml) water, plus extra for rinsing rice
4 tablespoons (60 ml) rice vinegar + 4 tablespoons (60 ml) water
2 tablespoons (30 ml) sugar
1/8 teaspoon (.75 ml) salt

To Serve:

Vegetable oil with a few drops of sesame oil, for searing
Nori strips, to garnish
Sesame seeds, to garnish

Method:

For the Fig ‘Unagi’:

In a zip-top bag or bowl, combine the figs, tamari, mirin, and sugar. Marinate for 1 hour.

For the Crispy Rice Cakes:

Rinse rice well, drain, then combine with water in a saucepan set over medium high heat. Season with salt.

Bring to a gentle boil, then cover tightly, reduce heat to the lowest setting.

Steam, without disturbing, for 15 minutes.

Cut the heat. Leave covered/undisturbed for 10 more minutes.

In a small pan, combine the rice vinegar, water, sugar, and salt. Warm through (stirring) until the sugar dissolves.

In a large (glass or non-reactive) bowl, combine the warm vinegar mixture with the rice, gently alternating folding and drizzling to ensure even coverage.

Line a 9 ½- x 13-inch (14 x 30 cm) rimmed sheet pan with parchment, allowing the sides to overlap. Press the rice into the pan firmly. Allow to cool completely at room temperature, then refrigerate for 30 minutes.

Use the parchment to transfer the rice to a cutting board as a single rectangle. Use a sharp knife to cut square portions of the rice, about 1-2 inches (2.5-5 cm) per side.

To Serve:

Heat oil in a non-stick pan over medium-high heat.

Sear the Sushi Rice Cakes on one side until golden. Flip and repeat. Keep warm.

Remove figs from the marinade, reserving the marinade.

Wipe out the pan and heat a bit more oil and sear the figs, cut side down, 1-2 minutes, until caramelized.

Add the reserved marinade and toss to glaze. Sprinkle with sesame seeds.

Place the glazed figs over the crispy cakes and garnish with strips of nori.

Transfer to a serving dish (or dishes) and finish the presentation with a neat drizzle of the warm marinade from the pan.