Togarashi Sticky Rice "Stuffing"

Chef Tony Reed

Servings

6

Prep Time

90 minutes

Cook Time

15 minutes

Cuisine

Asian/Pacific Islands

Category

Side

We guarantee this is unlike any other stuffing you've had around the holidays. First off - there's no bread. Nope, we're swapping out those cubed carbs for sticky rice - and that's just the beginning. 

Chef Tony has designed a few Asian-fusion takes on classic holiday dishes that should inspire foodies, chefs and home cooks to experiment with flavor - including Togarashi. 

Togarashi aka Seven Chile Spice, is a delicious blend for fish, chicken, seasoning rice and leafy vegetables and features warm spices and a hint of zesty fruitiness. It might just be your new favorite blend.

Togarashi Sticky Rice "Stuffing"

Ingredients

  • 2 cups sweet rice
  • 2 scallions bias cut
  • 3 Chinese Sausage, bias cut
  • 4 baby bok choy heads and leaves sliced in half
  • 1 yellow onion thinly sliced
  • 2 carrots julienned
  • shiitake mushroom, diced
  • 2 tablespoons tamari soy sauce
  • 1 tablespoon molasses
  • 1 cup chicken stock
  • Spiceology Togarashi, season to taste as garnish
  • Chili Crisp, to taste as garnish

Directions

  1. In a rice cooker cook your rice on the sticky rice setting. If no rice cooker is a available - no problem. Rinse your rice and strain until the water is translucent again. Let the rice soak in warm water for 1 hour. Strain rice and place into a mixing bowl. In a pot, bring a qt of water to a boil and then pour over the rice and allow it to steep for 5 minutes. Strain again and place on cheesecloth then using the cheese cloth tie the rice into a ball.

  2. Place the ball of rice in the cheesecloth into a steam basket over simmering water. Steam for 15 minutes then turn over and steam for another 15 minutes. This should make the perfect stick rice.

  3. Preheat oven to 400°.

  4. Using a skillet on medium heat using a tablespoon of oil saute the sausage, carrot, onion and mushroom until the onion and carrots are caramelized.
  5. Add cooked rice, soy, molasses and chicken stock to pan and mix until rice is brown in color.

  6. Place pan in oven at 400° until you see the rice start to brown and get crispy.

  7. While the rice is in the oven steam the bok choy and season with sesame oil and Togarashi.

  8. Serve rice over a bed of bok choy and season with Togarashi and chili crisp garnish with scallions.
Recipe Products
Blend

Togarashi

Key Ingredients

Sesame Seed, Tamari Soy Granules, Nori, Orange Peel