This is a traditional Japanese dish, classic in its simplicity. Appealing to the eye as well as the palate, it is so satisfying that it is almost a meal in itself. This delectable dish is based on short-grain rice. You can substitute broccoli or runner beans for the asparagus.
Cook the rice according to the method given for long-grain rice on p.186, but substitute stock for the water and add the soy sauce and sake.
Cut off the tough ends of the asparagus, then cut the stalks diagonally into
Heat a wok or large frying-pan and add the oil. Put in the asparagus pieces and salt and stir-fry for 4 minutes. Remove the asparagus from the pan and leave to cool.
Fold the asparagus and ginger into the warm cooked rice and serve.
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