Ingredients:

• Arborio rice (unrinsed)

• dashi stock

• miso broth

• white onion

• mirin

• soy sauce

• sesame oil

• vegetable oil

• Szechuan peppercorns - ground

• ginger garlic oil, recipe here

• green onion for garnish

• fresh ginger

• garlic

• broccoli stalks

• red pepper flakes

• fish sauce

• cream cheese

Method:

1. Begin by heating some miso broth and dashi stock in a medium saucepan and keep it on a simmer. While this is heating up, sauté the chopped white onion in some vegetable oil until tender (not browned).

2. Add Rice, ginger, garlic, and a splash of sesame oil and sauté until a bit toasted - about 3 minutes.

3. Add broth mixture to rice about 1/2 cup at a time, stirring the rice every 30 seconds or so. The rice should absorb all of the broth before adding more. Continue until rice is just undercooked.

4. Add a splash of mirin, soy sauce, and fish sauce. Add chopped broccoli stalks and ground peppercorns. Continue to add broth until the rice is fully cooked.

5. Finish by stirring in a bit of cream cheese, and serving with green onion, sesame seeds, and hot oil on top!