Want something different? Try these Umami Sesame Mamas! We love breakfast and we love making Asian food too. So what do you do when you have leftover Asian rice? Well, most of the time you are eating it as a snack an hour later but sometimes you still have leftovers in the morning. That’s when I make Umami Sesame Mamas! They are great for a weekend breakfast /brunch or even a dinner too. And I confess sometimes I make the rice just so we can have these tasty sandwiches. I start with homemade naan bread (you could just eat that it’s so delicious!), and then fry up the sausage with some sesame seaweed mix, then add some hot basmati rice with fresh garlic chives, topped with some baby greens mixed with a homemade sesame dressing, and THEN top all of that with a couple of over easy eggs and WOW! Pass some more Chili Garlic Sauce and you have reached FlavorTown!
1707 per serving
- Naan Bread
- 1 cup warm water, no more than 110 degrees
- 2 teaspoons dry active yeast
- 1 teaspoons sugar
- 3 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 tablespoons olive oil, plus some extra for the griddle
- 1 tablespoons onion and herb mix, I used Mrs. Dash onion and herb salt-free
- 1 teaspoons freshly ground black pepper
- 2 cup Basmati Rice, cooked
- Sesame Breakfast Sausage
- 1 pounds Hot Breakfast Sausage
- 2 tablespoons Rice Seasoning, I used one from the Asian grocery containing sesame seed, salt, sugar and seaweed
- Sesame Dressing
- 6 garlic cloves, minced
- 6 tablespoons seasoned rice wine vinegar
- 6 tablespoons extra virgin olive oil
- 6 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 teaspoons garlic chili sauce, plus extra to pass around
- 2 tablespoons sugar
- 1 tablespoons sesame seeds
- 2 handfuls of baby greens
- 10 eggs, cooked over easy with salt and pepper
- 2 tablespoons garlic chives, chopped
The recipe lists everything to cook if starting from scratch, but if you have some leftover rice from the night before, you've got your homemade naan bread started and your sesame dressing is already whisked and in the refrigerator, then you are sitting on Easy Street for the morning! In a stand mixer, add the water, yeast and sugar and stir. Let it sit until the yeast foams, usually about 5 - 10 minutes. Then add 1 1/2 cups of the flour, kosher salt, olive oil, onion and herb mix, and pepper. With the break hook blend for 8 minutes until the dough forms a sticky ball. Remove and place in an oiled bowl and let rise until doubled, at least an hour or more. Once risen, you can place in the refrigerator and use up to a week. Just take the dough out and let it come to room temp before using. If cooking them now heat a well-seasoned cast iron griddle/pan until hot and coat with a little of the olive oil. Cut the dough into 5 pieces and roll each piece into somewhat of a round shape about 1/4 inch thick and cook until bubbles form and the bread has light brown spots. Then flip and cook the other side. It usually takes 30- 60 seconds on each side. Bet you can't resist tasting the first one off the griddle. Go ahead tear a piece off. It's delicious!
Sesame Breakfast Sausage
Form your patties. I like to make them long so they fit well into the Naan bread. Pat each side with the rice seasoning, and cook in a skillet till crispy and done.
Whisk the garlic, vinegar, olive oil, soy, sesame oil, garlic chili sauce, sugar, and sesame seeds in a bowl and set aside. When ready, use a few tablespoons to mix with the baby greens.
Ready to make the sandwich
Lay your naan down first, place your sausages, then top with the rice. Next carefully place 2 eggs on each sandwich (it's super great when the yolk oozes out on the rice), top with the mixed greens, sprinkle with the chives, then roll it up. Pass the extra chili garlic sauce! WOW! You will be in Umami heaven!