Sushi-Rice Risotto In Tomato Cups With Black Olive Soy Sauce

Recipe Ingredients

		For Pickled Eggplant
1 cup	237ml	Rice vinegar
1/2 cup	99g / 3.5oz	Sugar
1		Ginger - (abt 2") - thinly sliced
1		Kombu (dried seaweed), 2" square
2		Japanese eggplants
		For Black Olive Soy Sauce
1/4 cup	59ml	Kalamata olives - pitted
1 cup	237ml	Garlic clove (small)
1/2 cup	118ml	Low-sodium soy sauce
2 tablespoons	30ml	Balsamic vinegar
		For Sushi Rice Risotto
2 tablespoons	30ml	Sugar
1		Kombu seaweed, 2" square
1/2 cup	118ml	Rice vinegar
1/3 cup	53g / 1.9oz	Sushi rice or short-grained rice
16		Snow peas
1/4 cup	15g / 0.5oz	Fresh yellow corn kernels
1/2 cup	118ml	Avocado - peeled, pitted, (medium)
		And diced small
4		Red ripe tomatoes (medium)
8		Oba leaves
1		Japanese cucumber - peeled, and
		Cut into very fine strips
8		Pickled Japanese eggplant
		Black Olive Soy Sauce - (listed above)
		Italian parsley - for garnish
1		Tokyo green onion - cut very fine strips

Recipe Instructions

For Pickled Eggplant: In a nonreactive bowl, combine the vinegar, sugar, ginger and kombu. Stir to dissolve the sugar. Cut the eggplant into 2-inch rounds, then cut the rounds in half and add to the vinegar mixture. Marinate at least overnight for a sweet taste and up to 24 hours for more of a sour flavor.

For Olive Soy Sauce: Place the olives, garlic, soy sauce and balsamic vinegar in food processor. Puree until thoroughly combined. Set aside.

For Sushi-Rice Risotto: Combine the sugar, seaweed and vinegar and stir to dissolve sugar. Place the rice in a small saucepan with 2/3 cup water. Bring to a boil, then turn down heat and simmer for 10 minutes to make 1 cup of cooked rice. Stir 3 tablespoons of the sugar-seaweed-vinegar mixture into the rice and set aside.

Cut both ends of each snow pea to make decorative V-shaped notches. Blanch the peas for 2 minutes in boiling water, remove and place in an ice-water bath, then drain. Blanch the corn kernels in boiling water for 2 minutes, remove and place in an ice-water bath, then drain.

Combine the rice, corn and avocado and set aside. Peel the tomatoes by cutting an X in the bottom of each and then plunging them into boiling water for 30 seconds and then into an ice bath before peeling. Cut off the top of each tomato and dice for garnish. Carefully scoop out the seeds to form a cup.

To assemble, place 2 oba leaves on each of four plates. Pile a small handful of Japanese cucumber strips in the center of plate and place a tomato on top. Divide the risotto-corn mixture between the 4 tomato cups and fill. Place 4 snow peas into each cup fanning out like a flower. Put 2 pickled eggplant pieces on top of each tomato. Drizzle black olive soy sauce over the filled tomatoes and around the plate. Garnish the top of the tomato with Italian parsley. Sprinkle the diced tomato and Tokyo green onion strips around the plate.

This recipe yields 4 servings.

Per Serving: 228 Calories, 6g Protein, 42g Carbohydrates, 6g Fat, 0 Cholesterol, 1,162mg Sodium, 6g Fiber.

Source:
Contra Costa Times, 08-13-2003

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