Warm jasmine rice bowl with lemongrass pork meatballs, golden miso zucchini, and quick cucumber mint salad

Instructions

1. 1

   1. Place the jasmine rice in a sieve and rinse under cold water until the water runs almost clear. Add it to a saucepan with 420 ml (1 3/4 cups) water, bring to a boil, reduce to low, cover, and cook for 12 minutes. Turn off the heat and let it rest, covered, for 10 minutes before fluffing.

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   2. While the rice cooks, make the meatball mixture. In a bowl combine the ground pork, finely minced lemongrass, grated ginger, 2 minced garlic cloves, half of the chives, 1 1/2 tablespoons soy sauce, 1 1/2 teaspoons sesame oil, cornstarch, salt, and black pepper. Mix until combined without overworking.

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   3. Shape into 16 small meatballs of equal size. For more even cooking, place them on a tray and chill for 10 minutes if desired.

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   4. Heat a large skillet or wok over medium-high heat with 1 tablespoon vegetable oil. Brown the meatballs for 6 to 8 minutes, turning them so they cook on all sides, until deeply golden and they reach a safe internal temperature of 160°F and 71°C. Transfer to a plate.

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   5. In a small bowl, whisk together the white miso, honey, remaining 1 1/2 tablespoons soy sauce, 1 tablespoon rice vinegar, remaining 1 1/2 teaspoons sesame oil, and 1 tablespoon water to make a smooth glaze.

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   6. In the same skillet, add the remaining tablespoon of vegetable oil and the last minced garlic clove. Cook for 20 seconds, then add the zucchini and stir-fry for 3 to 4 minutes until lightly colored. Add the miso glaze and cook 1 to 2 minutes more, stirring, until the zucchini is glossy and tender but still slightly firm.

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   7. In another bowl, toss the cucumber with the remaining tablespoon rice vinegar, the lime juice, mint, mild chili flakes if using, and a pinch of salt. Let it sit for 5 minutes to lightly pickle.

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   8. Divide the jasmine rice among 4 bowls. Top with the pork meatballs, miso zucchini, and quick cucumber salad. Finish with the remaining chives, toasted sesame seeds, and a little lime zest if desired. Serve hot or warm.