Wakame Rice
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.
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Servings: 2
Ingredients
- 1 Tbsp dried wakame seaweed (If using fresh 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.
Nutrition
Calories: 285kcal
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