This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou (Shibata-Shoten, 2004), the chef and owner of Nakaiseki Sen, a vegetarian restaurant in Tokyo.
- 2 dried chiles de árbol
- 2 tbsp. Asian sesame oil
- 7 scallions, thinly sliced on the diagonal
- 2 tbsp. pine nuts
- 2 cups cooked and cooled Short-Grain Brown Rice
- 3 tsp. light soy sauce