- 320g white miso
- 2 tbsp cider vinegar
- 1 tbsp caster sugar
- 1 garlic clove
- 400g carrots
- 150g brown basmati rice
- 1 leek
- 1 onion
- 50g tamari
- 2 eggs
- 300ml boiling water
- Sea salt
- 3 tbsp olive or coconut oil
- 1.
Start by making the miso pickles: put the miso, 2 tbsp vinegar and 1 tbsp sugar in a bowl. Peel and crush the garlic and stir it in. Trim, peel and finely slice the carrots into batons. Add to the miso and stir to make sure they're coated and covered in it.
- 2.
You can cover the bowl with cling film and leave it on the side for 24 hours to quickly pickle the veg, or transfer the veg and miso to a jar and leave them to pickle in the fridge for up to 3 months. The longer the veg marinate, the tangier and softer in texture they will get. Wipe the miso off the pickles, back into the jar, before eating them.
- 3.
While you're waiting for the carrots to pickle, make sure to store the onion, leeks and eggs in the fridge.
- 4.
When you're ready to make the misozuke fried rice, tip the rice into a bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy, then drain. Tip into a small pan. Add 300ml boiling water and a pinch of salt. Cover and bring to the boil.
- 5.
When the water is boiling, turn the heat right down and simmer for 25 mins till all the water is absorbed. Take off the heat and leave the rice in the pan, lid on, to steam for 5 mins. This will finish cooking the rice.
- 6.
While the rice cooks, peel and finely slice the onion. Trim the roots and the top 3cm off the leeks. Slice a cross in the tops to open them out. Rinse out any grit. Take 4 tbsp of miso pickles out of the marinade and scrape off as much miso as possible back into the bowl or jar (see our tip on storing the pickles).
- 7.
Warm 1 tbsp oil in a deep frying pan or wok. Add the onion and leeks. Stir fry for 5 mins till the veg is just browned and starting to soften.
- 8.
Add the miso pickles and the cooked rice. Pour in the tamari. Stir fry for 3-4 mins to mix everything together. Scoop the misozuke fried rice into 2 warm bowls and loosely cover with foil to keep warm.
- 9.
In a clean frying pan, warm 2 tbsp oil. Crack in the eggs. Pop a lid on the pan (or cover with a baking tray) and fry for 2-3 mins till the yolks are set to your liking. Lay an egg on each bowl of misozuke fried rice and serve.
- Tip
How to store the pickles
The pickles are ready to eat within 24 hours. Store them in the fridge for up to 3 months. You can reuse the miso paste for pickling up to 10 times. - Tip
More ways to use the miso pickles
• Serve them simply as part of a Japanese meal, or as a fresh, crunchy side with a cheeseboard. • Add a layer of them to toasted cheese sandwiches. • Roughly chop and add them to vegetable, chicken or beef stews to add an extra dose of richness.