Jambalaya with autumn mushrooms, saffron, kale and furikake

Total time 45 mins

15 mins preparation time

30 mins cooking time

Japan meets Louisiana. We give the Creole classic jambalaya a new twist with mushrooms and kale. Kikkoman Kimchi Chili Sauce and Kikkoman Soy Sauce provide the necessary spice and rounded flavour. The dish is topped with Japanese furikake.

Ingredients

10 portion(s)

For the jambalaya:

400 g

onions, chopped

20 g

garlic, finely chopped

300 ml

olive oil

900 g

short grain rice (e.g. arborio)

100 g

tomato purée

800 g

wild mushrooms, cleaned and diced

3 litre

vegetable stock

150 ml

Kikkoman Naturally Brewed Soy Sauce

150 ml

Kikkoman Spicy Chili Sauce for Kimchi

5 g

saffron

200 g

kale, stalk removed, washed, trimmed and cut into bite-sized pieces

For the furikake:

7 g

pumpkin seeds

7 g

sesame seeds

6 g

nori sheets, finely chopped

Allergens:

gluten, soybeans, fish, sesame, celery

Total weight per portion:

450 g

Weight per ingredient:

Jambalaya approx. 450 g Furikake approx. 2 g

Preparation

Step 1

Sauté the onion and garlic in olive oil for 2-3 minutes until translucent. Add the rice and sauté for another 3 minutes. Stir in the tomato purée and mushrooms and sauté for a further 3 minutes.

Step 2

Deglaze with the vegetable stock and add the Kikkoman Soy Sauce, Kikkoman Chili Sauce for Kimchi and saffron. Simmer on a low heat for about 20 minutes until the rice is done. Stir occasionally to prevent it from sticking. Add the kale about 5 minutes before the end.

Step 3

Roast the pumpkin seeds and sesame seeds in a dry pan. Mix in the chopped nori sheets.

Step 4

Serve the jambalaya on plates and garnish with the furikake.

Tip:

The amount of vegetable stock can vary slightly. Depending on your cooking utensils, you may need a little more or less.
Consider using a vegetable mill for the nori sheets, as they are very difficult to cut with a knife.

Recipe-ID: F1051

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