Japanese-Inspired Entomophagy Delight
This dish is a fusion of traditional Japanese flavors and the sustainable practice of entomophagy, or insect consumption. The protein-rich meal is both delicious and environmentally friendly.
Nutrition Per Serving
- 1 cup crickets
- 1 cup mealworms
- 1 cup rice
- 1 cup water
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil
- 1/4 cup green onions, chopped
- Preheat oven to 350°F.
- Spread crickets and mealworms on a baking sheet and bake for 10 minutes.
- In a pot, combine rice and water and bring to a boil. Reduce heat to low and simmer for 18 minutes.
- In a small bowl, mix soy sauce, mirin, sugar, and sesame oil.
- In another small bowl, mix cornstarch and water.
- Heat vegetable oil in a pan over medium heat.
- Add crickets and mealworms to the pan and stir-fry for 2 minutes.
- Add the soy sauce mixture to the pan and stir-fry for another 2 minutes.
- Add the cornstarch mixture to the pan and stir-fry for another 2 minutes.
- Serve the stir-fry over the cooked rice and garnish with chopped green onions.
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