Japanese Ginger Rice
While ginger usually enhances 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.
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Servings: 2
Ingredients
- ¾ cup Japanese short-grain rice (1 rice cooker cup for 2 servings)
- 1 oz ginger
- ¾ cup dashi stock (Please refer to the linked page for instructions on how to make it. For plant-based options, see the pages on kombu dashi and shiitake dashi.)
Seasonings:
- ½ Tbsp sake
- ½ Tbsp mirin
- ¼ tsp salt
- 1 Tbsp light soy sauce (Regular soy sauce can be used as a substitute; the main difference is the color.)
Instructions
- Place a sieve over a bowl, add 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 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 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 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.
Notes
- You can store it in the refrigerator for up to 3 days.
Nutrition
Calories: 296kcal
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