Wakame Rice is a popular mixed rice dish in Japan, enjoyed by both children and adults. Its mildly salty flavor is addictive, and it is also packed with nutrients.
Jump to:
What is Wakame Rice?
Wakame Rice is a mixed rice dish made by seasoning rice with sake, mirin, and salt, and adding wakame seaweed. Wakame is a familiar ingredient in Japan, known for its nutritional value, and is considered a desirable addition to the daily diet. Although its dark appearance may not be appetizing, its oceanic aroma and mild salty flavor are truly delicious when paired with rice.
Here, I'm sharing a recipe that might change your preconceptions about wakame. Trust me, you will like it.
Nutrition benefits of wakame
Wakame seaweed is known as a low-carb, low-fat ingredient that is rich in dietary fiber, minerals, and vitamins. Additionally, it contains alginic acid, sodium, calcium, magnesium, and iodine, so it is referred to as the 'vegetable of the sea' in Japan due to its nutritional density. Its main benefits include the following:
- Improving digestive health
- Reducing cholesterol levels
- Boosting metabolism
- Regulating blood pressure
- Strengthening bones and teeth
With wakame rice, you can easily incorporate wakame into your diet and enjoy it in a delicious way.
A favorite at Japanese school lunches
Since Japan is an island nation, wakame seaweed is readily available, and due to its high nutritional value, wakame rice has been a staple in school lunches for a long time.
Therefore, if you have the opportunity to serve a meal to someone who attended a Japanese elementary or middle school, I highly recommend trying this recipe. They are sure to be delighted and feel nostalgic.
Cooking tools
The tool you need to make this dish is the same as the one used to cook regular Japanese rice: a pot or a rice cooker. In Japan, while most households have a rice cooker, it is less common outside of Japan, so I’m sharing a recipe using a pot here. Of course, you can also use a rice cooker; in that case, simply replace the pot with the rice cooker in the recipe.
To learn more about how to cook Japanese rice on the stove, please refer to the linked page.
📋Step-by-step recipe
Ingredients
- 1 Tbsp dried wakame seaweed (If using salted wakame, you will need about 12 times the amount of dried wakame.)
- ¾ cup Japanese short-grain rice (1 rice cooker cup for 2 servings)
- ¾ cup water (for the rice)
Seasonings:
- ½ Tbsp sake
- ½ Tbsp mirin
- ¾ tsp salt
Instructions
🕒 Total: 1 hr
Step 1
Rehydrate dried wakame in water, then cut it into ⅕-⅖ inch (5-10 mm) cubes.
Step 2
Place a sieve over a bowl, add rice, and rinse it with water (not included in the recipe). Repeat this process several times, changing the water each time.
Step 3
Soak the rinsed rice in water (as specified in the recipe) in a pot for at least 30 minutes.
Step 4
Add seasonings (sake, mirin, and salt) to the pot and mix.
Step 5
Cover the pot and bring it to a boil. Once boiling, reduce the heat to low and continue cooking for 10 minutes, or slightly longer for larger quantities (11 minutes for 4 servings, 12 minutes for 6 servings).
Step 6
Turn off the heat and let it steam for 10 minutes with the lid still on.
Step 7
Remove the lid, then add the wakame pieces to the rice and mix.
To Store
You can store it in the refrigerator for up to 2 days.
Tips on how to make
- Wakame seaweed should be added after the rice is cooked. By not cooking the wakame with the rice, its texture and flavor are better preserved.
Recipe card
Wakame Rice
Ingredients
- 1 Tbsp dried wakame seaweed (If using salted wakame, you will need about 12 times the amount of dried wakame.)
- ¾ cup Japanese short-grain rice (1 rice cooker cup for 2 servings)
- ¾ cup water (for the rice)
Seasonings:
- ½ Tbsp sake
- ½ Tbsp mirin
- ¾ tsp salt
Instructions
- Rehydrate dried wakame in water, then cut it into ⅕-⅖ inch (5-10 mm) cubes.
- Place a sieve over a bowl, add rice, and rinse it with water (not included in the recipe). Repeat this process several times, changing the water each time.
- Soak the rinsed rice in water (as specified in the recipe) in a pot for at least 30 minutes.
- Add seasonings (sake, mirin, and salt) to the pot and mix.
- Cover the pot and bring it to a boil. Once boiling, reduce the heat to low and continue cooking for 10 minutes, or slightly longer for larger quantities (11 minutes for 4 servings, 12 minutes for 6 servings).
- Turn off the heat and let it steam for 10 minutes with the lid still on.
- Remove the lid, then add the wakame pieces to the rice and mix.
Notes
- You can store it in the refrigerator for up to 2 days.
Leave a Reply