Japanese Ginger Rice
While ginger usually complements the flavors of dishes, it also pairs well with rice. Japanese Ginger Rice is an appetizing dish that allows you to enjoy the delightful essence of ginger.
Ingredients
- 5.3 oz. (150g) or ¾ cup (180ml) Japanese short-grain rice
- 1 oz. (28g) ginger
- ¾ cup (180ml) bonito dashi (awase dashi) (For information on how to make bonito dashi and awase dashi, please refer to the linked article. While the flavor may diminish, you can substitute it with water.)
Seasonings:
- ½ Tbsp sake
- ½ Tbsp mirin
- ¼ tsp salt
- 1 Tbsp light soy sauce (regular soy sauce can be substituted)
Instructions
- Place a sieve over a bowl, add the rice, and rinse it with water. Repeat this process several times, changing the water each time.
- Soak the rinsed rice in water in a pot for at least 30 minutes.
- Peel the ginger and cut it into long, thin strips.
- Discard the water in which the rice was soaked from the pot. Combine the drained rice with the seasonings (dashi, sake, mirin, salt, and light soy sauce) in the pot. Then, evenly distribute the shredded ginger on top.
- Cover the pot and bring it to a boil. Once it comes to a boil, 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.
Notes
- You can store it in the refrigerator for up to 3 days.
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