Elevate Your Morning with a Pan-Asian Breakfast Twist
Imagine a breakfast sandwich that combines the savory flavors of Asia with the comfort of a classic morning meal. Look no further! We’ve crafted a unique breakfast creation that brings together lop chong sausage, nutty rice cakes, and a fried egg, all on one delicious plate.
The Star of the Show: Lop Chong Sausage
Lop chong, a sweet Chinese sausage made from dried pork, is the key ingredient in this dish. You can find it at Asian markets, but if you’re having trouble tracking it down, feel free to substitute it with Spanish chorizo or linguiƧa.
Rice Cakes: The Perfect Base
To make the rice cakes, start by rinsing short-grain rice in cold water to remove excess starch. Then, combine the rice with water and kosher salt in a medium saucepan, and bring to a boil. Reduce the heat, cover, and cook until the rice is tender and the water is absorbed. Let it stand for 10 minutes to finish steaming. Mix in mirin, rice vinegar, and sesame seeds, and set aside to cool.
Assemble the Dish
Once the rice cakes are cool, divide them into four portions and shape into compact cakes. Heat peanut oil in a large frying pan over medium heat, and fry the rice cakes until golden and crispy on both sides. Remove them from the pan and place them on an oven-safe plate. Next, add the lop chong sausage to the pan and cook until crispy and browned on both sides. Remove the sausage from the pan and place it on top of the rice cakes.
The Final Touch: Fried Eggs and Scallions
Crack eggs into the same pan, sprinkle with salt and pepper, and fry to desired doneness. To serve, arrange the rice cakes and sausages on four plates, top each with a fried egg, and sprinkle with sliced scallions.
Beverage Pairing: Tombo Shochu
If you’re looking for a bold drink to pair with your Pan-Asian breakfast, try Tombo Shochu, a Japanese spirit made from barley. Chill it and sip it alongside your meal for a truly unique breakfast experience.
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