Bone Marrow Rice with Fermented Daikon | Guest Recipes | Nigella's Recipes | Nigella Lawson
"Bone marrow on torched, dressed rice, which we match with the umami flavour of aged white soy sauce and balance with fermented daikon and soy-cured egg yolk...."
INGREDIENTS
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85 millilitres rice vinegar
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20 grams caster sugar
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1 teaspoon salt
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160 grams daikon radishes (peeled and diced)
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15 grams garlic (peeled and crushed whole)
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½ bird's eye chilli (left whole)
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½ red chilli
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½ jalapeño
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12 grams fresh ginger (sliced)
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50 grams onions (sliced)
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170 grams canoe-cut marrow bones (ask your butcher to do this for you)
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150 grams short grain rice (preferably Chishang or Japanese sushi rice)
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150 millilitres filtered water
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100 millilitres mirin
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70 millilitres light soy sauce
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30 millilitres dark soy sauce
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2 egg yolks
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2 soy-cured egg yolks (see above)
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10 millilitres aged white soy sauce (see Additional Info below)
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