<BASIC JAPANESE RICE PORRIDGE/ 基本のお粥>
＜Yield> 2 servings
<Prep time> 7 mins
<Cook time> 40 mins
sushi rice ½ cup(80g)
water 3 cups( 600ml)
mitsuba, chopped, 1 cup
2: pickled plum
3: spring onion, chopped
4: Seasoned kombu
1; Rinse the rice and drain the water. Transfer to the pot and add water. Once it comes to a boil, Stir it once from the bottom to top motion. Reduce the heat to simmer and cook it for 35 mins with the lid partially covered. Stir it occasionally to prevent from burning
2; Chop up mitsuba leaf( or any herbs). Mix bonito flakes and soy sauce. Serve your favorite toppings on the plate. (Watch more on YouTube)
3; Once the rice is cooked, add chopped mitsuba leaf and stir it once. Serve it in the bowl and enjoy with your favorite toppings.
<Miwa’s tips> ※Watch more on YouTube!
1; Mitsuba is optional.
2; The rice will expand the volume to triple when it’s cooked. Make sure to use a large pot.
3; The rice and water ratio will be 1:7. Feel free to scale up the portion by keeping this ratio.
Keep it in an air-tight container in the fridge for 5 days.