This dish is from one of my favorite cookbooks, Smoke & Pickles: Recipes and Stories from a New Southern Kitchen by Edward Lee and is one of the most perfect weeknight meals in that all of the more time consuming components may be prepared a day or two in advance.
We had this on Wednesday and Thursday of last week: on Tuesday evening I put together the miso remoulade and on Wednesday morning when I had a little free time I made the chicken sausage. Everything else may be made or cut whilst the rice and sausage are cooking.
My first taste of miso only came a few months ago and it’s already become an ingredient that is usually found in our refrigerator. In this dish it works perfectly well to balance out the acidity and sweetness of the orange and the sweetness of the sausage. The peanuts and sprouts offer a nice texture in what would otherwise be a one texture dish, plus the peanuts play off the peanut butter qualities of the miso remoulade; using nori as a garnish also helps add some umami.
I halved the base remoulade recipe and still had enough of it left over to use in a hash for breakfast the following two morning.
This is a dish that will definitely be in the repertoire going forward.