Name: Tamato-Onion Taki Risotto with Indian Spice Tempering
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 2 cups leftover rice (day-old, separated into grains); 3 large tomatoes (400g, finely diced); 2 medium onions (250g, 1 diced fine, 1 sliced thin for garnish); 2 tablespoons vegetable oil; 1 tablespoon ghee (clarified butter); 1 teaspoon cumin seeds; 1 teaspoon mustard seeds; 4-5 curry leaves; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder; 1/4 teaspoon asafoetida (hing); 1 cup water or vegetable broth; 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon white pepper; 1 teaspoon soy sauce (Japanese-style); 1/2 teaspoon mirin (sweet rice wine); 2 tablespoons panko breadcrumbs (for crispy topping); 1 tablespoon sesame oil; 2 teaspoons fresh cilantro (chopped, for garnish); 1 teaspoon toasted sesame seeds (for garnish)

Tamato-Onion Taki Risotto with Indian Spice Tempering

A bold fusion dish combining Japanese risotto technique with Indian spice-infused tomato and onion base. The creamy, umami-rich rice is elevated with tempering spices and finished with crispy onion garnish, creating a harmonious blend of both culinary traditions in every spoonful.

50 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty5/10

Sour5/10

Umami6/10

Spicy4/10

🥄 Texture

Creamy, slightly wet risotto-like rice with individual grains coated in a spiced tomato sauce. Contrasting crunchy elements from toasted panko and crispy fried onions provide a pleasing textural lift.

👃 Aroma

Warm, savory tempering notes of cumin, mustard seed and curry leaves with a faint sulfuric/earthy note from asafoetida. Beneath that is a buttery, toasty background from ghee and sesame oil and a bright tomato tang.

🍷 Pairs Well With

Chilled dry Riesling or an unoaked Sauvignon Blanc for acidity and freshness; alternatively a crisp light lager or an iced spiced green tea to complement the savory-spicy profile.

🥗 Side Dishes

Cooling cucumber-yogurt raita, a simple kachumber (tomato-cucumber-onion) salad, or roasted/charred seasonal vegetables. For contrast, serve with papadums or a small mango achar (pickle) for bright acid and heat.

Ingredients(20 items)

12 cups leftover rice (day-old, separated into grains)

23 large tomatoes (400g, finely diced)

32 medium onions (250g, 1 diced fine, 1 sliced thin for garnish)

42 tablespoons vegetable oil

51 tablespoon ghee (clarified butter)

61 teaspoon cumin seeds

71 teaspoon mustard seeds

84-5 curry leaves

91/2 teaspoon turmeric powder

101/2 teaspoon red chili powder

111/4 teaspoon asafoetida (hing)

121 cup water or vegetable broth

131/2 teaspoon salt (adjust to taste)

141/4 teaspoon white pepper

151 teaspoon soy sauce (Japanese-style)

161/2 teaspoon mirin (sweet rice wine)

172 tablespoons panko breadcrumbs (for crispy topping)

181 tablespoon sesame oil

192 teaspoons fresh cilantro (chopped, for garnish)

201 teaspoon toasted sesame seeds (for garnish)

Instructions

Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Add the sliced onion and cook until golden and crispy (8-10 minutes). Transfer to a paper towel to drain and set aside for garnish.

In the same pan, add 1 tablespoon ghee and remaining vegetable oil. When hot, add cumin seeds and mustard seeds. Wait for them to crackle and pop (about 30 seconds).

Add curry leaves and let them infuse the oil for 15 seconds until fragrant.

Add the finely diced onion and sauté for 3-4 minutes until softened and translucent.

Stir in turmeric powder, red chili powder, and asafoetida. Cook for 30 seconds to bloom the spices and release their flavors.

Add the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until tomatoes break down and form a chunky sauce.

Add the separated leftover rice to the pan, breaking up any clumps with the back of a spoon. Stir well to coat every grain with the spiced tomato mixture (2-3 minutes).

Pour in water or vegetable broth gradually while stirring constantly in a Japanese risotto style, allowing the rice to absorb the liquid and release its starches. This should take 4-5 minutes.

Season with salt, white pepper, soy sauce, and mirin. Stir until the rice reaches a creamy, slightly wet consistency (similar to risotto).

In a separate small pan, heat sesame oil over medium heat. Add panko breadcrumbs and toast until golden brown (2-3 minutes), stirring constantly. Set aside.

Transfer the risotto to serving bowls or a platter. Top with crispy fried onions, toasted panko-sesame mixture, fresh cilantro, and sesame seeds.

Serve immediately while hot, ensuring the creamy texture is maintained.