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Japanese Stuffed Vegetables

Serves 4 to 6 Appetizer vegetarian, Appetizers

Japanese Stuffed Vegetables

Japanese Stuffed Vegetables, a beloved home-cooked dish, brings the comforting essence of family meals to the table. It is a staple in Japanese households, where the art of hand-judging salt and using generous amounts of fat are key to its preparation. This version reflects the authentic way Japanese families enjoy it, with an unpretentious approach that highlights the natural flavors of the ingredients.

Expect a harmonious blend of tender rice, sweet peppers, or juicy tomatoes, each bite infused with the savory depth of sautéed onion and rich olive oil. The dish is seasoned with a delicate balance of fine sea salt and black pepper, creating a subtle yet satisfying taste. It’s a dish meant for sharing, inviting everyone to savor the simplicity and warmth of a homemade meal.

Ingredients

  • 4peppers or tomatoes
  • 150 grice
  • 1onion
  • 80 mlolive oil
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the vegetables. If using peppers, slice off the tops and remove the seeds and membranes to create a hollow shell. If using tomatoes, carefully cut off the tops and scoop out the insides with a spoon, being careful not to pierce the outer skin. Set the prepared vegetables aside.
  2. Cook the rice. Rinse 150 g of rice under cold water until the water runs clear to remove excess starch. Place the rice in a pot with 300 ml of water and bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer until the rice is tender and all the water is absorbed. Fluff the rice with a fork and set aside.
  3. Dice 1 onion finely. In a large skillet, heat 80 ml of olive oil over medium heat. Add the diced onion and sauté until it becomes translucent and fragrant, about 5 minutes. This step builds the base flavor for the stuffing.
  4. Combine the cooked rice with the sautéed onions in the skillet. Add your choice of herbs, such as shiso or parsley, to taste. Season with fine sea salt and black pepper, mixing well to ensure the flavors are evenly distributed throughout the rice mixture.
  5. Stuff each prepared vegetable with the rice mixture, pressing down gently to fill them completely. Be careful not to overfill, as the rice will expand slightly during cooking.
  6. Preheat your oven to 180°C (350°F). Place the stuffed vegetables in a baking dish, drizzle with a little more olive oil, and cover with foil. Bake in the preheated oven until the vegetables are tender and the tops are slightly browned, about 25-30 minutes. The vegetables should be easily pierced with a fork.
  7. Remove the foil for the last 5 minutes of baking to allow the tops to crisp up slightly. Once done, remove from the oven and let them cool for a few minutes. Finish with a sprinkle of fine sea salt before serving immediately, allowing everyone to enjoy the dish while it's warm.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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