Hank by Henry’s Coconut Tamari Rice + Crispy Kale

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Here’s a yummy recipe from Allison at Hank by Henry! Allison and Ed are a Portland design duo making beautiful chopsticks crafted in pairs from untreated hardwoods. After sanding, oiling, and finishing with beeswax, they are painted by hand with amazing little Hank by Henry signature details. All the colors of wood and painted patterns all feel super special individually and all seem to go so well together. I personally think these make a dreamy gift on their own, but they’d also be sweet paired with sushi making tools or a special ramen bowl. Check out Allison’s recipe below for some kitchen inspiration! More HERE.


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Coconut Tamari Rice and Crispy Kale with Seared Salmon or Tofu
Serves 4

This recipe is really all about the sauce. Mellow coconut oil and salty soy tamari get a kick from the tangy Sriracha. It will keep in your fridge for up to 3 weeks and you can use it on just about everything. Around our house we eat it on leftover veggies, salad greens, sweet potatoes and black lentils. One night we even got crazy and drizzled it over popcorn sprinkled with furikake.

Our version here used pan-seared wild caught local salmon, but you could easily replace with any other protein like tofu, tempeh, seitan, or chicken.

Ingredients:
1 cup white rice, uncooked
2 cups water
1 bunch lacinato kale, ribs removed and torn into small pieces
1/2 cup shredded coconut, unsweetened
1 tablespoon olive oil
4 salmon fillets, 14oz tofu, or other protein

For the Sauce
1/3 cup coconut oil, melted
1 teaspoon sesame oil
2 tablespoons tamari or soy sauce
1 tablespoon Sriracha

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Preheat oven to 400° F.

1. Rinse rice, drain and pick out stony pieces. Place in a saucepan or rice cooker with water. Steam until done.

2. Using a mason jar or lidded container, combine coconut oil, sesame oil, tamari, and Sriracha. Shake vigorously to emulsify.

3. Place kale in a wide mixing bowl. Drizzle with a tablespoon of sauce and sprinkle with shredded coconut. Toss to coat. Spread a thin layer on a baking sheet and bake until crispy 10-15min. Watch these carefully so they don’t burn!

4. Using a clean paper towel, pat down the salmon or tofu to remove excess water and sprinkle with sea salt and fresh ground pepper. Add 1 tablespoon of olive oil to a heavy-bottom skillet over medium high heat. Place tofu or salmon skin-side down. When your protein is cooked halfway through, carefully flip to other side and finish for another minute. Remove from heat and place over steaming rice.

5. Remove kale from oven and let cool. Serve over your protein and finish with one more drizzle of sauce. Pair with your favorite sake, a sauvignon blanc or a crisp beer and enjoy!

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