Coconut Rice

Let’s Rice up your dinner! Did you know that Rice is a staple food in almost 100 countries? 

Rice, it is often inclined on being the unsung hero of a meal. Not anymore. It’s now time to celebrate this unpresuming grain that will step up your game a bit! 

Packed with flavors and an aroma that will make your tummy rumble, this Coconut Rice is a keeper. 

This recipe pairs well with any seafood or even a meat curry. But in the flip side the rice is so flavorful, it also tastes good on its on! 

The thumb rule to cook basic white rice each time is 1 part Rice to 2 parts water. You can easily double and even triple the quantity, just make sure you use a large pot as the rice fluffs up as it cooks. 

There are however some Must do’s to achieve the fluffiest rice. 

1. Use Basmati rice or a long grain rice or even Jasmine rice. If you are using Jasmine rice you Do Not need to soak the rice. 
2. Wash the rice. This will get rid of the excess starch and stop the rice from turning into gooey mess. 
3. If using Basmati Rice you need to soak the rice. By doing this it is essentially giving the grains a bit of a head start in the water absorption phase.  Do not soak if you are using Jasmine rice.
4. Use a mix of coconut milk and water. Since coconut milk is too thick the rice will not be able to absorb it and will start to stick to the bottom of the pan. 

Ingredients: 

2 cups of soaked Basmati Rice (washed and soaked for 30 minutes) 

1 tbsp coconut oil or a another oil

1 Cinnamon stick 

1 mace flower 

1/2 tsp cumin seeds 

1/2 tsp whole pepper 

2 crushed cardamom pods 

Dried chillies - 3 to 4 or Fresh Green Chillies- 1 to 2

1 tbsp ginger-garlic paste 

2 cups thin coconut milk 

1/4 cup water 

Pandan leaf (optional) 

1/2 fried onions 

1/2 tsp Salt

Method:

1. In a wide heavy bottom pot add oil and set it on medium heat. Once the oil is hot add the aromatics - cinnamon, pepper, mace, cumin seeds, cardamom. Let fry for a minute then ad ginger and garlic paste. Fry until the ginger and garlic turns aromatic. Splash a spoonful of some water if it looks too dry. 
2. Now add the soaked rice and sauté well for a minute gently mixing with the spices.
3. Add the coconut milk and water, give it a stir and then add salt. If you are using pandan leaf, add that as well. 
4. Increase the heat and let it come to a boil. Give it a stir, lower the heat to a minimum and cover with a lid.  
5. Let it simmer until most of the water is absorbed, about 5 to 7 minutes. 
6. Now open the lid and add 1/2 cup of fried onions. Close and simmer for anything 3 to 5 minutes. 

Gently fluff the rice with a fork and garnish with coriander if you like. 

Coconut rice is a dish you’ll find in the tropics. This rice pairs well with seafood, especially shrimp or a simple fish curry or even Rendang! 

You can find the recipe to the Shrimp Masala Fry , Fish Curry and Rendang in the Meat and Seafood section of my website. 

Garlicky, buttery and full of umami this fried rice is unlike any other. Although this is not my recipe, we love it so much that I thought it would be nice to have it here too! 

There are however couple of things to take care of before you start to cook the rice. 

Japanese short grain rice. To get the most perfect texture I don’t think there can be an alternate variety that one can use.  

Wash the rice really well – you want to get rid of the powder around the rice which makes the rice sticky. 

Soak the rice in water for a minimum of 30 minutes to let the rice grains absorb water. This also helps to cook rice evenly all the way to the core of the grains.

Rest after the heat has been turned off. This will lead to a fluffier rice. 

Mix the rice by turning the rice over from the bottom or use a fork to gently separate the grains. This will also let the excess moisture evaporate.

Why is this rice different than the other- it uses a secret ingredient ( again, I learnt about this from another chef) which gives the rice an extra oomph of umami. 

Read on, the ingredient list isn’t something outrageously unique but uses staple pantry ingredients, apart from Japanese short grain rice. But then again if you are an ardent fan of cooking variety of foods like me, Japanese rice is something that I always have in my pantry. 

Ingredients: 

1 cup Japanese short grain rice

11/4 cup water 

2 tbsp Japanese ‘Kewpie’ mayonnaise

1 tbsp butter

3 garlic cloves, finely chopped

1 tbsp soy sauce

2 eggs, lightly whisked

2 tsp finely chopped parsley

1 tsp salt 

Method: 

1. Start by cooking the rice. First wash the rice well. To do so place the rice in a sieve and rinse under running water. Once the water runs clear, transfer the rice to a large bowl, add water and soak for 30 minutes. Use s sieve to drain the rice and add it to a heavy bottom pot. Add 11/4 cup of water and salt. Bring the rice boil. Once it starts to boil immediately cover with a lid, reduce the heat to a low and cook for exactly 10 minutes. Whilst keeping the pot covered remove it from the heat. Allow the rice to rest for 10 minutes. Use a fork or wooden spoon to fluff up the rice.
2. If using a rice cooker - use 1 rice cooker cup and 200ml water and proceed to cook as per the rice cooker setting. 
3. Add the rice into a large bowl while the rice is still slightly warm. Next add mayonnaise and mix through. 
4. Heat the butter in a pan over medium-high heat. When the butter is melted, add the garlic and stir-fry. Here’s where you need to keep a hawks eye. The garlic should start to turn light golden brown. Once you se it start to change color, take it off the heat, just so it does not burn. Then add the rice and mix everything. Back on the heat add the soy sauce, toss until everything is well combined. Move the rice to one side of the pan and add the eggs onto the empty side. When the eggs are just about to set, scramble them and mix the eggs into the rice.
5. Sprinkle parsley, mix and serve.

Sprinkle some Furukake on the top just before eating. 

A mildly spiced one pot meal that’s made with Chicken and Basmati rice cooked in a fragrant blend of spices that instantly takes you on to an aromatic spice tour. 

Pilaf, Polow or Pulao is a rice dish with origins spanning from the Middle Eastern region all the way through South and Central Asia. And because of this, there are probably hundreds of ways making rice pilaf with ethnic variations galore. 

My Pilaf is influenced by my husbands Persian roots. Jeweled with barberries, apricots and saffron, I often cook this when I have "non-Indian" friends coming over. An absolute winner every time! 

Tender chicken paired along with an aromatic saffron rice with pops of sweet and sour from the apricots and barberries. Now tell me, what’s not to love!! 

Give it a try and let me know how it turns out!

Ingredients: 

250g basmati rice

2 tbsp oil 

6 bone in, skin on chicken thighs 

30g unsalted butter

1 cinnamon stick

1 bay leaf 

3 green cardamom pods 

1 black cardamom 

1/2 tsp caraway seeds 

*75g barberries 

4 soft apricots, chopped 

500g warm water

Large pinch saffron strands soaked in 2 tbsp of warm milk 

3 large onions, sliced 

1 tsp ginger-garlic paste 

1/2 cup chopped mint leaves 

1/2 cup chopped coriander leaves 

1 1/2 tsp salt 

*Barberries are found in middle eastern grocery stores. If you cannot find barberries you can use dried cranberries, goji berries or even raisins. 

To serve: 

Handful of chopped coriander and mint 

Fried onions 

Nuts - cashews, pistachios, raisins etc 

Pomegranate seeds 

Yogurt 

Cooking utensil: 

A large, wide casseroles with a lid or an ovenproof saucepan with a lid. 

Method:

1. Wash and soak the rice for 20 minutes. 
2. Set the casserole on a medium heat and add oil. To this add the sliced onions and a little salt. Let them fry for a good 5-7 minutes until they start to turn light golden brown. The color of the onions will affect the finished color on the rice so it is important to get them nice and golden without browning or burning them! 
3. Next add the spices. Bay leaf, green cardamom, black cardamom, caraway seeds, cinnamon. Let this fry for a minute until they start to release their aroma. 
4. Add the butter, chicken pieces, ginger and garlic paste and give it a stir. Let it again fry for a few minutes and the chicken starts to brown a bit. 
5. Sprinkle over the rice in and around the chicken pieces. Add the coriander and mint leaves along with the barberries and apricots. Give it another stir. 
6. Add 400g of water. Cover the casserole with the lid, keep the heat on a medium low and let it cook for 10 minutes. 
7. After 10 minutes open the lid. Switch off the heat. Carefully give everything a stir. Now drizzle the saffron milk mixture and add the remaining 100ml of water. 
8. We will finish the rest of the cooking in the oven - heat the oven to 180° C and place the casserole, lid on, into the oven. Let it cook further for 15 minutes. The chicken at this point will be so tender that it will fall off the bone and the rice will be perfectly cooked!

To serve spoon onto a platter and top with nuts, herbs and fried onions. Or you can even eat it straight out of the casserole! 

You either love it or you hate it. Luckily for me I come in the former category! I’m a complete  foodie. There’s absolutely nothing that I dislike when it comes to natural ingredients and  freshly cooked food for that matter! 

Being an integral component in the Indian cuisine, one cannot substitute the Coriander with any other ingredient. I call it Green Gold - you’ll soon learn why. 

My coriander adventures go way back to when I first came to Germany 20 years ago.  The three of us , my husband, our first born , who was just about  6 months old and me lived in a small, quaint village at the foot of the Black Forest. We were the only Indians in that entire "village".  

It also happened to be the time when I had just started to cook. Yes, it’s shocking. I hate to admit, but I had never cooked a single meal in my life before. A far cry from my 20 year old who cooks the most delicious vegan meals for herself everyday. 

So coming back………There was a Turkish vegetable shop in that village which stocked up a few bunches of coriander each week for a whopping price of €5 a bunch! Yes, that’s when I decided to call it Green Gold. 

Moving to South East Asia I got a bit spoilt. What was considered a luxury ingredient soon turned into a necessity. Simply because of the easy access to freshest of produce (complete with roots) and it was also dirt cheap! 

Back in Germany in recent times, the culinary tastes have undergone a drastic change. People are more open to trying different cuisines from across the world and Asian food has earned its mark as being amongst the top three most popular cuisine. Supermarkets now carry fresh coriander and some carry even saplings for those ardent gardeners, and no, they aren’t as expensive as they used to be!

So this coriander rice was inspired by a friend of mine who made it for a pot luck Diwali dinner. What an absolute hit it was! 

This is her recipe. I hope you love it as much as we all did! 

Ingredients: 

2 cups of basmati rice - rinsed  

1” cinnamon stick 

1 bay leaf 

2 green cardamom 

1 black cardamom 

2-3 cloves 

1 tsp cumin seeds 

1/2 tsp salt 

Ingredients for blending: 

1 tbsp of ginger and garlic paste 

2 shallots 

2-3 green chilies 

1 tsp cumin seeds 

1” cinnamon 

1 bay leave 

1 clove 

1 tsp black pepper 

1/2 piece of mace or 1/4 tsp mace powder 

Blend separately 

3 cups or 100g of coriander, washed and roughly chopped. 

Topping 

1/4 cup of boiled green peas 

1 large red onion finely sliced and fried 

1/2 tsp garam masala powder 

1 tbsp ghee 

To prepare the rice : 

In a deep pot add a tiny bit of oil. On a low heat add the cumin seeds, bay leaf, green and black cardamom, cloves. After a minute when the spices start to release their aroma, add the rice. 

Fry the rice for another minute. 

Add 3 cups of water and salt, let it come to a boil. 

Give it a quick stir. 

Reduce the heat to the minimum. Cover and let it steam for 8-10 minutes. 

Using a fork gently fluff the rice so it doesn’t clump up. 

Using a stick blender, blend the shallots, green chilies, cumin seeds, cinnamon, bay leaf, mace, black pepper and cloves. Remove and keep aside. 

In the same blender add washed coriander leaves and blend into a rough paste. Keep aside. 

Set a large nonstick pan on medium heat and add ghee. 

Once it is hot add the blended paste along with the ginger-garlic paste. 

Reduce the heat to low and fry for 4 - 5 minutes, stirring occasionally, until oil starts to separate. 

*Switch off the heat and into the same pan add the coriander which you have kept aside. Mix everything well. 

Add the semi warm cooked rice and give this all a good mix so that each grain is coated well. 

Add the green peas, put a lid on and let it 

steam for just about 4-5 minutes. 

*I added the coriander paste just at the last minute to avoid it from getting brown.  

Did you know that Chitranna rice ( literally translates to mixed rice ) is mentioned in medieval Indian cookbooks! I definitely did not. 

Chitranna is a staple in most South Indian homes. Made typically with left over rice, it can be eaten for breakfast, lunch or even dinner. 

Take a moment to enjoy the vibrancy. Doesn’t it look like sunshine on a plate? 

Rice is mixed with a strew of spices and dals known as Oggarane or Gojju. The infusion with traditional Indian spices like turmeric(fresh and in powdered form), lime zest and juice, grated ginger, crunchy peanuts, split chickpeas, split skinless black gram lentils, mustard seeds, curry leaves, dry chilies and raw mango scraps gives it that distinct flavor.

If you are looking for something different to make with leftover rice, this recipe will not disappoint. 

Ingredients: 

1 tbsp of coconut oil

2 tbsp peanuts
1 tsp black mustard seeds 

2 tsp urad dal (split skinless black gram lentils) 

2 tsp chana dal (split dry chickpeas)
2 dried red chilli

2 fresh green chilies
2 inch ginger (finely chopped)

1 inch of fresh turmeric, grated
1 tsp hing or asafoetida

few curry leaves

1/2 tsp turmeric powder 

4 cup cooked rice - usually a short grain or basmati rice works best. 

4 - 5 tbsp of freshly squeezed lime juice

1/2 tsp lime zest 

1 tbsp raw mango finely shredded (optional) 

1/2 tsp salt 

Method: 

Keep all the above ingredients ready as the next steps go pretty fast! 

1. In a large pan or wok, heat oil until it is hot. Add the mustard seeds. Once they start to splutter add the urad dal, chana dal and the dried red chilli. Fry until they turn light golden. Just less than a minute.
2. Lower the heat to a medium and add the ginger, freshly grated turmeric, green chilies, asafetida and the curry leaves.
3. Add ground turmeric powder and sauté slightly.
4. Now add the lemon juice and zest, mix and add the cooked rice, raw shredded mango and sprinkle some salt. 
5. Mix well making sure everything is well combined and every grain is coated with the spices. 
6. You can also add chopped coriander at the end as a garnish. 

Lemon Rice is ready to be served! 

• Do make sure to use leftover rice to get a non-sticky Chitranna.
• Normally limes are used instead of lemons as they are more easily available and also tarter and stronger in flavor. But, if you can’t get limes, lemons work just fine. 
• Always adjust the amount of chilies according on your spice level.
• To get the authentic taste the use of curry leaves is a must. Yes, unfortunately. You can buy dried curry leaves on Amazon or at your Asian grocer. 
• Chitranna tastes best when it is a more on the tangy side. So taste when finished and add more lime juice if needed.  etwas nicht finden können, gibt es das auch nicht. Liste die von dir angebotenen Dienste sowie eine Beschreibung der Dienste klar auf. Denke auch daran, einen Premium-Service anzubieten.

 Such vibrant looking food only means one thing, it’s got to be Thai. 

Thai red curry fried rice — 

The tangy, spicy combination of flavor from the red curry and aroma that comes from the herbs itself is addicting. 

Add a side of cool, crispy cucumbers, fresh spring onions, red hot chilies and a sprinkling of crushed peanuts and chili flakes and you’ll be surprised how alive your taste buds get in just one bite! 

Since it’s fried rice, it can be as easily customized. Keep it vegan, throw in some crunchy veggies, left over chicken or fresh shrimp. 

You don’t always have to have leftover rice to make fired rice. In fact, I almost never have made fired rice with leftovers and it’s come out just as good. 

All you need to do is to cook the rice with slightly less water than your usual amount so the cooked rice won’t be sticky. 

Once it’s cooked spread it out in a plate and pop it in the refrigerator for 10 minutes. 

Remove it and it’s ready to be used! 

While the method is pretty much straightforward, this one is sure to become an all time favorite. 

For 5 cups of cooked rice:

1. Add some hot oil in a wok and on a medium flame 

2. Fry 3 cloves of mashed garlic. 

3. Add the aromatics (1 sliced lemongrass, 3/4 finely sliced kaffir like leaves) 

4. Add 3 spoonfuls of readymade red curry paste and fry everything for a minute.

5. Add in your protein or veggies or tofu etc at this point, if using any. 

6. Next put in all the cooked rice and give it all a good mix. 

7. Add 1/2 a cup of coconut milk, a spoonful of fish sauce (or soy sauce for vegetarians/vegans), 1/2 a teaspoon of sugar, squeeze in 1/2 a lime and stir once again. 

8. Cover and let it stem for couple of minutes.

9. Throw in a handful of roughly chopped basil leaves. You can use Italian basil if you do not have Thai basil. 

10, Serve on a plate and Sprinkle some crushed peanuts and chili flakes on top.

I’ll admit, I love rice. In any form. However, plain rice can get a bit boring and lacklustre sometimes. It is no wonder that I’m always looking for different ways to cook it. 

Rice is such an integral part of the Indian and South East Asian cuisine that it is eaten in various forms, all through the day. 

It's the simple combination of Tomatoes and warming spices, that makes it soooooo flavorful,  without tasting overpowering. 

I highly recommend using Basmati rice for this recipe. Basmati rice is crowned for its floral aroma and a light nutty flavor. The rice boasts of long slender grains that expand more than twice its length when cooked. The individual grains also remain conspicuously separate when cooked. That means you don’t have to deal with mushy or clumpy rice! 

Basmati Rice also reheats beautifully because of the distinctive grains. Once reheated, a day old rice remains just as fluffy as the freshly cooked one. 

Ingredients: 

2 cups of Basmati rice - washed and soaked for 20 minutes 

2.5 cups of water 

1/2 tsp cumin seeds 

1 tbsp ginger and garlic paste 

1 bay leaf 

3 green cardamom pods 

1 black cardamom 

3 cloves

2” cinnamon 

1 mace

2 star anise 

8 peppercorns 

1/2 coriander powder 

1/4 tsp turmeric powder 

1/4 tsp red chili powder 

6-7 curry leaves 

3 medium size ripe tomatoes, chopped 

2 medium size tomatoes puréed 

1 medium size red onion, finely sliced 

Coriander to garnish 

2 tsp oil 

1 tbsp ghee 

1 tbsp salt 

Method: 

1. Gently rinse the rice until water turns clear. Soak it in 2 cups of water for 20 minutes. Then drain the water from the rice using a colander. Keep it aside. 
2. Heat oil in a large nonstick pan on a medium heat. Once the oil is hot, add the bay leaf, green cardamom, black cardamom, mace, star anise, cloves, peppercorns and cinnamon stick and the cumin seeds.
3. After a few minutes the spices will start to release a fragrant aroma. Add the chopped onion and curry leaves.
4. Cook for 2 minutes until onions become soft and translucent. Then add the ginger-garlic paste and cook for another minute.
5. Add the the chopped tomatoes along with the tomato paste and salt and mix. Cook the tomatoes for 7 to 8 minutes until they turn soft, mushy.
6. Then add the other spices, turmeric powder, coriander powder and red chili powder. Stir and cook the spices with the masala for a minute.
7. Add the rinsed and drained rice and mix gently until it is well combined with the tomato masala.
8. Add the water. Use 2 1/2 cups. Use 2 3/4 cups for softer rice and 2 1/2 cups if you want the rice grains more separated.
    

I used a rice cooker to cook my rice. 

If you are cooking it in a pot then let everything come to a boil. Cover the pot and turn the heat to the lowest level. Let it steam for 8 minutes. Open the lid and check the consistency of the grain by pressing it in between your fingers. 

If it’s still hard add a couple of tablespoons of water. Gently run the fork through the grains, put the lid back on and let it steam for another few minutes.
 

Sprinkle some freshly chopped cilantro and Serve the tomato rice with a side of yogurt - cucumber dip. 

 A popular rice dish eaten in many parts of India, Curd Rice is an integral part of the South Indian cuisine. A comfort food for so many, including me! Typically eaten during the hot summer months for lunch, carried around by kids and adults in lunch boxes, it is also served at traditional weddings as a last course. It surely helps cool down the palate after eating all the delicious spicy food! 

Spicy food or not, I love to make this whenever I have some extra cooked rice lying around. 

The recipe is quite easy but if you do not have the spices on hand I strongly suggest the next time you come across an Asian grocer or a local spice store, do go in and buy these spices. The spices are used in almost all Indian recipes as a Tadka*.

Curds are mixed with cooked rice. To this a Tadka or Tempering* (read footnote) with traditional spices are added to give it a distinct, authentic taste. 

I like to pep it up a bit by adding chopped cucumbers, pomegranate seeds, cubed tomatoes and chopped coriander, because this is one of the many variations my mother used to make for us when we were kids. 

The heat from the ginger and chilies, the coolness of the curd, the sweet bursts of pomegranate, crunch from the cucumbers and the aroma from the different spices, it’s a surprise explosion of flavors in each bite! 

Ingredients: 

4 cups of cooked rice (a short grain rice works best) 

4 cups of plain whole-milk yogurt 

1/4 cup plain milk 

4 tbsp pomegranate seeds 

4 tbsp chopped cucumbers 

2 tbsp tomato cubed (without the inside gel and seeds)  

Coriander leaves for garnish 

For the Tadka (tempering): 

1 tbsp oil 

7-8 curry leaves torn 

1/8 tsp mustard seeds 

1/8 tsp fenugreek seeds 

1/2 tsp chana dal (bengal gram)

1/2 tsp urad dal ( black gram dal)

1/2 tsp grated ginger 

Couple of dry red chilies, broken up ( more if you like it spicy) 

1/8 tsp asafetida 

1/2 tsp Salt 

Method: 

1. In a large bowl add the yogurt, salt and mix well. 
2. Fluff up the rice, slightly mash it and let it completely cool. 
3. Once cooled add the rice to the yogurt, along with the diced cucumbers, pomegranate seeds, tomatoes and mix well. 

For the Tadka:

1. In a pan add oil and set it on a medium heat. Once the oil is hot start by adding the mustard seeds. Let the mustard seed splutter and the add the asafetida, dry red chilies, curry leaves, fenugreek seeds, urad dal , chana dal and the grated ginger. 
2. Fry for half a minute more and pour the tempering into the curd-rice mixture.
3. Add the milk and give it a stir. 

Sprinkle chopped cilantro and it is ready to be served. 

Recommendation : 

• Always use yogurt which isn’t sour in taste. 
• Once everything is mixed, let the rice rest for an hour. This helps in intensifying the flavors. 
• You can add grated carrots, diced radish, bell peppers…… 

*Tadka or Tempering 

Used widely in Indian recipes, Tadka refers to a technique where whole spices like mustard, cumin, chilies, ginger, garlic etc are added to hot oil, ghee or sometimes butter. The process intensifies the flavors of the spices and simultaneously infuses them into the oil. Essentially unlocking the spices to their full potential level! 

Depending on the different regions of India, the spices used differ but the base method remains the same.  

Tadka is what makes Indian cooking so aromatic. Add it you dals, curries, Indian salads called “koshimbir”….. lots of ways to use this basic method that will push your cooking up a notch.

Fried rice is on top of my list of one of the most delicious tasting rice……and one of the most creative ways of using up old rice. 

This recipe screams comfort, umami, spiciness, a great way to turn rice into this one stunning looking meal making Kimchi Fried Rice one of my top three. 

There are a couple of things to keep in mind : 

• Use day old rice - 

Rice kept overnight in the fridge gives the grains time to firm up, while stir frying it allows them to separate, thus preventing the fried rice from turning into a huge mush.

• Keep everything ready - 

Once the wok is on the stovetop, it’s a go, go, go from there. So get all the sauces, drain the kimchi and chop it, chop the garlic, bacon and spring onions, slice the onions. 

• Do not add salt - 

The sauces, bacon and kimchi all contain salt so I do not recommend adding any extra salt. 

Ingredients: 

4 cups of cooked rice 

200g kimchi 

200g bacon - diced (optional)

1 medium onion cut into wedges 

2 tbsp soy sauce 

2 tbsp Gochujang 

1 tbsp maple syrup 

3 spring onions chopped fine 

1 tbsp butter 

Topping suggestions: 

Fried eggs 

Crispy seaweed 

Black sesame seeds, lightly toasted 

Avocado 

Furukake 

Method: 

1. Take a small mixing bowl and add soy sauce, maple syrup and gochujang paste. Mix everything until well combined. Keep aside. 
2. Drain the kimchi in a colander and reserve the liquid. 
3. In a large non stick pan, on a medium heat add butter. Once the butter starts to melt add the bacon. 
4. Once the bacon starts to turn a light golden brown add the onion wedges. Turn up the heat, add the Kimchi and let them char a bit. This should take a minute or two. 
5. Add the the gochujang - soy - maple syrup mixture and cook for 30 seconds. 
6. Then add the rice and reserved kimchi liquid. Stir-fry until well combined. Remove from the heat and toss the spring onions. 

Serve with a fried egg, seaweed and a sprinkling of black sesame seeds.