Japanese-Inspired Entomophagy Stir-Fry

About this recipe

Dive into this unique dish that combines the elegance of Japanese cuisine with the sustainable practice of entomophagy. This recipe takes advantage of protein-rich crickets and mealworms, skillfully infused with classic Japanese seasonings. It's an engaging culinary adventure that's not only delicious but also environmentally conscious.

Ingredients

• 1 cup baked crickets
• 1 cup baked mealworms
• 1 cup Japanese short-grain rice
• 1 1/4 cup water
• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 tablespoon sugar
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon vegetable oil
• 1/4 cup green onions, chopped

Directions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Place crickets and mealworms on a baking sheet and bake for 10 minutes.

3. 3

   Rinse rice under cold water and add to a pot with 1 1/4 cup water. Bring to a boil, reduce heat, cover, and simmer for 18 minutes.

4. 4

   In a bowl, mix soy sauce, mirin, sugar, and sesame oil.

5. 5

   Mix cornstarch with 2 tablespoons of water to create a slurry.

6. 6

   Heat vegetable oil in a pan over medium heat.

7. 7

   Add crickets and mealworms to the pan and stir-fry for 2 minutes.

8. 8

   Pour the soy sauce mixture into the pan and cook for another 2 minutes.

9. 9

   Add the cornstarch slurry and stir until the sauce thickens.

10. 10

    Serve stir-fry over rice and garnish with green onions.