Anyone has stale nori sheets?
The umami of nori goes well with the fava bean’s sweetness and a earthy smell.
It is not only satisfying main dish but also great side dish for seafood entree!
Fava beans can be substituted as asparagus or snap pea.
Nori Risotto with Fava Beans
Servings 1 serving as main, 2 servings as side
Ingredients
NORI JAM
- 2 nori sheets (full size 8″ x 7″)
- 6 tablespoons water
- 2 teaspoons soy sauce
- 2 teaspoons sake
- 2 teaspoons granulated sugar
RISOTTO
- 1/3 cup diced yellow onion
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons sake
- 1/2 cup Japanese sushi rice
- 2 cups kombu dashi stock, plus more if needed
- 1 tablespoon butter
- 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for garnish
- Kosher salt, to taste
- 6-8 fava beans, shelled, blanched, and peeled
- Freshly ground black pepper, to taste
Instructions
NORI JAM
- Tear nori sheets to small pieces in a small bowl.Add water, and let stand 10 to 15 minutes to soak nori pieces. Pour nori mixture into a small saucepan, add soy sauce, sake, and sugar over medium heat.Cook and simmer until liquid has reduced but still has moisture like the texture of jam. Remove from heat and set aside.
RISOTTO
- Heat a saute pan over medium heat, and add olive oil. Add onion; cook and stir until tender. Stir in rice and cook until it iscoated with oil and looks translucent. Add sake and cook until almost evaporated.Pour kombu dashi stock about ½ cup at a time; give it stir and simmer until rice absorbs most of the liquid. Repeat adding kombu dashi and cooking ricethree more times. Check the doneness of rice; it will be cooked tender but still firm in the center of grain when bitten. Add more stock if necessary. Stir in butter, Parmigiano-Reggiano, and nori jam. Season to taste with salt. Stir in fava beans. Serve with freshly grated Parmigiano-Reggiano and freshly ground black pepper. Drizzle extra-virgin olive oil if desired.
Notes
Use gluten-free soy sauce if you prefer gluten-free diet.
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