Introducing Saskia from One Equals Two
When I worked at Martha Stewart we looked into how families plan their meals for the week. The upshot was that meal planning can be rather haphazard, which can lead to poor nutritional choices and food waste. Enter Saskia’s blog! One Equals Two provides tasty, gorgeous recipes that create two family-friendly meals for the effort of one. Not only is this extremely practical and useful, Saskia serves up the recipes with beautiful photos, pun-tastic headlines and charming prose. Plus, she is one of the nicest people going around, so reading her blog is like sitting around the kitchen table with an old friend. Read on and let Saskia inspire you to be more organised.
Hi! I’m Saskia Ericson from One Equals Two. I’m a huge fan of Amelia’s beautiful blog, not to mention her food ethos and gorgeous photography, so when she kindly asked me to guest post here on Simple Provisions I couldn’t have been happier.
I’m a graphic designer by day, running a small studio with my husband; and frenzied blogger by night (and early morning)! I’m also a passionate cook and have developed my own recipes for many years.
My pet hate is food waste, and I’ve attempted to address this by sharing the joy of planned-overs (planned leftovers) on my blog. Although leftovers rock, and are not at all deserving of their daggy reputation; there are usually never quite enough to create an entire second meal, and they often languish in the back of the fridge. Planned-overs on the other hand are made to be transformed into a complete second meal in a flash. By adding a few fresh ingredients and a splash of creativity, you can get twice as much out of your preparation; saving time, money and energy!
I’m thrilled to share one of my favourite family meals with you, one that aligns with Simple Provisions philosophy of uncomplicated cooking; a simple yet completely delicious Teriyaki Beef Donburi (rice bowl). Black quinoa is mixed with the rice, which not only adds texture and a good nutritional wallop, but also converts notoriously high GI white sushi rice into a dish plugged with healthy slow-release energy. My sons refer to this concoction as ‘spotty rice’.
The components can be prepared and served at the table on separate plates, for diners to assemble. Please feel free to customise. Shelled edamame and leftover roasted sweet potato are lovely additions.
Preparing double the rice and extra beef and asparagus requires no additional time, and you’ll be left with the ingredients for whipping up a batch of delicious sushi rolls the next day. These can be quickly assembled in the morning for school and/or work lunch boxes. Alternatively, the sushi rolls make for a light yet satisfying dinner the following night, and they’re ideal picnic fare too. Enjoy!
Teriyaki Beef Donburi (Rice Bowl)
Serves 4 for 2 meals
- 3 cups white sushi rice, rinsed until rice turns clear, drained
- ½ cup black quinoa, rinsed, drained
- 5 cups water
- 500g (1 lb) eye fillet steak, very thinly sliced (freeze beef for 2 hours for easier slicing)
- ⅓ cup (80ml) Japanese rice wine vinegar
- 1 tablespoon caster sugar
- ½ teaspoon sea salt
- ¼ cup soy sauce
- ½ cup mirin
- 2 tablespoons brown sugar
- ½ teaspoon sea salt, extra
- 1 large bunch asparagus, trimmed
- 1 avocado, peeled and chopped
- Pickled ginger
- Toasted sesame seeds
Place rinsed rice, quinoa and water into a large saucepan with a tight fitting lid.
Bring to the boil. Stir, turn the heat right down, place a sheet of foil over the top of the pot, under the lid, and simmer for 13 minutes. Remove from heat.
Remove foil, place a clean dry tea towel over the top of the pot and replace the lid. Set aside for 10 minutes to allow excess moisture to be absorbed. Transfer rice and quinoa to a large bowl. Make sushi seasoning by combining rice wine vinegar, caster sugar and salt. Carefully fold the sushi seasoning through the rice and quinoa.
Spread the mixture out on a large tray, and fan with a plate until rice cools slightly, and becomes lovely and glossy.
* Reserve half the rice and quinoa mixture (approx. 4 cups) for the beef and asparagus sushi rolls.
Make the teriyaki sauce by mixing the soy sauce, mirin, brown sugar and extra salt together. Pour into a wok and simmer for 1–2 minutes on a high heat. Drop in the sliced beef and simmer for 2 minutes, stirring, until just cooked. Remove beef with a slotted spoon. Simmer juices for 2–3 minutes until slightly reduced.
* Reserve 1½ cups cooked beef, and a little of the pan juices, for the beef and asparagus sushi rolls.
Steam asparagus for 2 minutes. Rinse under cold water and drain.
* Reserve 6–8 steamed asparagus spears for the Teriyaki beef and asparagus sushi rolls.
To serve: Divide remaining rice and quinoa amongst 4 serving bowls. Top with beef, a little of the pan juices, asparagus and avocado. Scatter with pickled ginger and sesame seeds. Note rice can be served immediately, or prepared earlier and served at room temperature.
Rice wine vinegar, mirin, pickled ginger and toasted sesame seeds are available from large supermarkets and Asian food stores.
Black quinoa is available from health food stores and Middle Eastern grocery stores. Replace with white quinoa if unavailable.
Reserved cooked rice, quinoa, beef and asparagus can be refrigerated for up to 1 day.
Teriyaki Beef and Asparagus Sushi Rolls
- 4 sheets dried nori seaweed
- 4 cups reserved cooked rice and quinoa (see recipe above)
- 1½ cups reserved teriyaki beef and pan juices (see recipe above)
- Pickled ginger, roughly chopped
- 6–8 reserved steamed asparagus spears (see recipe above)
- Sliced avocado (for children’s sushi rolls, optional)
- Soy sauce, to serve
Place one sheet nori, shiny side down, on a bamboo sushi rolling mat.
Gently break up the reserved cooked rice and quinoa mixture with a fork; and with wet fingers, spread approximately one cup over the nori, leaving 2cm (¾”) at the far end of the sheet clear.
Lightly scatter pickled ginger in a horizontal line across the middle of the rice (omit this stage if preparing sushi for children).
Lay 1½–2 asparagus spears (or avocado slices, if using) over the ginger.
Arrange beef and a little of the reserved juices on top of the asparagus.
Lift the front of the bamboo mat closest to you and roll the nori and fillings firmly.
Wet the exposed end of the nori sheet with a little water, and complete the rolling process, firmly pressing the bamboo mat around the nori and fillings to form a tight roll. Repeat process with remaining ingredients.
Serve sushi rolls halved or sliced, with soy sauce for dipping.
You’ll need just under ⅓ cup of teriyaki beef per nori sheet. If you find you’ve happily gobbled up all the beef the night before, don’t fret! These sushi rolls are equally delicious made with char-grilled salmon or roast duck with cucumber spears; sliced tamagoyaki (Japanese-style omelette) or the ubiquitous tinned tuna with sliced avocado and mayo (preferably kewpie brand). Leftover chicken schnitzel strips are also fabulous, with a drizzle of chilli sauce and shredded cos (romaine) lettuce.