Djon Djon Rice Bowl Recipe

Rinse and prepare rice

Rinse 2 cups rice under cold water until the rinse runs mostly clear to remove excess starch. Drain briefly.

Cook rice in djon djon stock

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the drained rice and toast, stirring, for 1–2 minutes until slightly translucent. Add 500 ml djon djon mushroom stock (or mushroom stock + black mushroom powder) and 1/2 cup water, 1 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Preheat broiler or a heavy skillet. Toss 1.5 cups corn kernels with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread on a sheet pan or in a hot cast-iron skillet and roast under broiler or on high heat, stirring/turning occasionally, until kernels develop brown blistered spots, about 6–8 minutes total. Remove and let cool slightly.

In a bowl, gently fold roasted corn with 1 cup halved cherry tomatoes. Adjust seasoning with a pinch of salt and set aside at room temperature.

While rice cooks, combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon salt in a small saucepan and heat just until sugar dissolves. Place 1 cup thinly sliced red onion in a jar or bowl and pour hot brine over the onions to cover. Let sit at least 15 minutes at room temperature for quick-pickling (longer for more flavor). Drain before plating or keep a little brine to spoon over rice if desired.

Peel 2 ripe plantains and slice on the diagonal into 1/2-inch thick slices. Heat 1 cup neutral oil in a skillet over medium-high heat until shimmering (test with one slice; it should sizzle). Fry plantain slices in a single layer for 2–3 minutes per side until deep golden and caramelized. Transfer to a paper towel-lined plate and immediately sprinkle with 1/4 tsp salt. Keep warm.

In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons epis (or substitute: 1 tablespoon chopped parsley, 1 tablespoon chopped scallion, 1 small garlic clove minced, 1/4 small hot pepper minced), 1 tablespoon fresh lime juice, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Taste and adjust acidity or heat to taste. Chill briefly if time allows.

Slice 6 small dill or bread-and-butter pickles thinly. Quarter 1 lime. Chop 2 tablespoons cilantro. These will be used to top the bowls and add brightness.

Divide the djon djon rice among 4 bowls (about 1 cup cooked rice per serving). Top each bowl with a portion of roasted corn & cherry tomato mix (about 3–4 tablespoons), a few slices of pickled red onion, 3–4 fried plantain slices, and 3 sliced pickles. Drizzle 1–2 tablespoons epis aioli over each bowl and finish with a squeeze of lime and a sprinkle of chopped cilantro.

Serve warm. Provide extra epis aioli and lime wedges at the table for adjustment to taste.