Vegan Japaneasy Recipe | Rough Night Rice

In her review of Tim Anderson’s Vegan Japaneasy cookery book, Nicky shared her many cooking successes and identified some of her favourite recipes from the book. With kind permission from publishers Hardie Grant we have three delicious recipes from the book to share with you.

Rough Night Rice Recipe from Vegan Japaneasy Recipe by Tim Anderson

The first is this delicious Rough Night Rice, perfect hangover food!

Rough Night Rice Recipe from Vegan Japaneasy Recipe by Tim Anderson

Rough Night Rice

Rice has always been one of my favourite things to eat when I’m blotto. This is mainly because, back in college, I lived in dorms without kitchens, and the only piece of equipment I owned was a rice cooker that was originally given to my parents as a wedding present back in 1979. So, after a night of partying, I’d stumble back to my room and cook some rice. It was ideal for cooking while drunk, because all I had to do was dump in rice and water and switch it on. I still love rice when I’m pickled. However, after so many years in London I’ve also developed a fondness for drunken kebabs – all greasy and meaty to slow down the effects of the alcohol, but with tangy/spicy condiments and a bit of fresh veg to perk yourself up as well. A few years ago, I decided to combine rice and kebab-like flavours in what I’d hoped would be the perfect drinking food, called ‘Rough Night Rice.’ Not only is it really delicious and filling, it’s also absurdly easy (it’s all cooked ahead, then microwaved and garnished) so that even the bar staff could make it if we couldn’t get a chef to stay late. So if you’re planning a big night out, do yourself a favour and prep this earlier in the day – it’ll take the edge off both the booze and its after-effects. 

Serves 2-3 if you’re feeling generous, 1 if you are really very drunk and greedy

Author Tim Anderson

Ingredients

  • 2 tablespoons oil
  • ½ red onion finely diced
  • 4 garlic cloves finely sliced
  • 2 pak choi bok choi/¼ cabbage/handful of tenderstem broccoli or similar, roughly chopped
  • 3 vegan sausages chopped up
  • 150 grams (5 oz) Kimchi
  • 200 grams (7 oz/generous 1 cup) rice (uncooked weight) cooked according to the instructions
  • a glug of soy sauce
  • a splash of mirin
  • 2 tablespoons sesame seeds crushed to a coarse powder
  • 1 jalapeño finely sliced (optional)
  • 2 spring onions scallions, finely sliced
  • ¼ lime
  • a drizzle of hot chilli sauce
  • a drizzle of vegan mayo

Instructions

Before Drinking

  • Heat the oil in a frying pan (skillet) or wok over a medium heat, add most of the onion (save a spoonful to use later as garnish) and stir-fry until translucent and beginning to brown. Add the garlic, greens and sausages and stir-fry for about 5 minutes, until the veg are tender and the sausages are browned. Add the kimchi and cook until the kimchi liquid has evaporated, then add the rice, soy sauce and mirin. Break up the rice with a wooden spoon or spatula as you stir-fry, add the sesame and work it through. Remove from the heat, leave to cool, then pack into microwaveable containers. Combine the reserved red onion, jalapeño, spring onions and lime wedge in a separate container. Keep the rice and the garnish in the refrigerator until you’re drunk.

After Drinking

  • Open the lid on the rice a crack, and microwave for 3–4 minutes, until piping hot throughout. Transfer to a bowl and drizzle over the hot sauce and mayo. Add the fresh garnishes to the top and squeeze over the lime. Give everything a good stir, before shovelling it into your face. Pass out on the couch.

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Extracted from Vegan Japaneasy by Tim Anderson (Hardie Grant, hardback & ebook available) Photography © Nassima Rothacker. 

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