Ingredients :

• Soy sauce — Get a quality one — preferably Japanese, like Kikkoman. It’s less salty and more aromatic than cheap Chinese sauces. It’s what gives the umami depth to the whole preparation.
• Sesame oil — Don’t confuse it with a neutral oil. This one smells strong, nutty, almost toasted. A tablespoon is enough — it’s powerful. If you don’t have any, sunflower oil works, but you lose a third of the dish’s character.
• Fresh ginger — Not ginger powder. For fresh ginger, grate a thumb-sized piece with a fine grater — floral, slightly spicy, vibrant. Wrap the rest in cling film and freeze it; it can be grated even when frozen.
• Wild rice — In reality, it’s an aquatic grass, not rice. The long, almost black grains have a distinct woody flavor and a longer cooking time (40 to 50 min). Start it first. You can also use a mix of basmati and wild rice to speed things up.