Ingredients for 4 Servings
Rice (米 / Kome) 360 ml
Ginger (しょうが / Shōga) 30 g
Abura-ageh (油揚げ / Abura-ageh) 1/2
Konbu (昆布 / Konbu) 5 cm
Light soy sauce (うすくち醤油 / Usukuchi shōyu) 1 1/2 tbsp
Sake (酒 / Sake) 1 tbsp
Hon mirin (本みりん / Hon mirin) 1 tbsp
Salt (塩/ Shio) 1/2 tsp
Water (水 / Mizu) 350 ml
Sesame oil (ごま油 / Goma-abura) 1 tsp
White roasted sesame seeds (白炒り胡麻 / Shiro irigoma) Pinch

How to Make
1. Rinse the rice. Do this multiple times until the water is mostly clear. Drain the rice and place it, together with 360 ml of water and the konbu, into a rice cooker and set the cooker aside for about 30 minutes.
2. Skin and mince the ginger. Cut the abura-ageh into 5-mm squares.
3. Once the rice and other ingredients in the rice cooker have soaked for about 30 minutes, add the light soy sauce, sake, hon mirin, and salt to the rice cooker. Stir to ensure even distribution of the ingredients. Now add the ginger and abura-ageh. Lastly, add the sesame oil and then turn on the cooker.
4. When the rice is done cooking, add the sesame seeds and mix with a cutting motion to avoid mashing the rice. Serve.

 

 

 

 

Recipe Developed by Machiko Tateno

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