Ingredients :
- 360 ml short grain rice (1 1/2 cups)
- 1 small, boiled bamboo shoot (3/4 cup-ish)
- 1 Tbsp sake
- 1 Tbsp mirin
- 1 Tbsp soy sauce
- 1 tsp salt
- Japanese dashi stock: 400 ml (1 2/3 cup) for white rice or 540 ml for brown rice ( 2 1/4 cups)
- 1 piece fried tofu, optional (abura-age, the thin kind)
- Kinome/sansho leaves and sesame seeds to garnish (optional)
Method :
- Wash the rice in a fine colander. For brown rice, it"s best to soak it at least 6 hours or overnight.
- Cut the bamboo shoot into bite-sized chunks. If using fried tofu, cut into into 1 cm strips then cut the strips in half.
- Put the rice, sake, mirin, soy sauce, salt and dashi stock (400 ml for white rice and 540 ml for brown rice) into your rice cooker bowl or into a heavy pot. Give it a stir, then put in the bamboo shoot and fried tofu.
- For the rice cooker: simply turn it on and cook as usual.
- For cooking in a pot: cover with lid and turn on medium heat. When the water starts to boil and steam comes out from under lid, turn the heat to low.
- For white rice: let it cook for 13-15 minutes, then turn off heat and let it sit without removing the lid for another 10 minutes.
- For brown rice: let it cook for 23-25 minutes, then turn off heat and let it sit without removing the lid for another 15 minutes.
- Once the rice has finished cooking, fluff it up lightly with the rice serving spoon or fork. Serve garnished with sesame seeds and kinome if you have it!
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