Updated: Feb 1
<JAPANESE GINGER RICE/ 生姜ごはん＞
＜Yield> 4 servings
<Prep time> 10 minutes (does not include soaking time)
<Cook time> 25 minutes
1½ cup (230g) dried Japanese sushi rice
1½ cup (50g) ginger, thinly sliced
1½ cup kombu stock (1½ cups water + 1 teaspoon Kombu dashi powder / vegetable dashi powder)
1 piece fried tofu, thinly sliced
2 tablespoons rice wine
1 tablespoon light soy sauce
⅓ teaspoon salt
1. Wash the rice and soak it in water for 1 hour. Drain the water and transfer to a pot. Add soy sauce, 2 rice wine, salt and kombu stock. Stir them together to mix.
2. Shred the fried tofu thinly. Place them on top of the rice. Cover the pot with a lid and cook over high heat. Once it comes to a boil, reduce the heat to low and simmer for 10 minutes. Remove from heat and steam for another 15 minutes with the residual heat.
3. Thinly slice the ginger.
4. After 15 minutes of steaming the rice, open the lid and add in the sliced ginger. Cover again while it's still hot. Leave it for 2-3 minutes. Open the lid and mix everything together. Divide into serving bowls and garnish some herbs if you want to.
<Miwa’s tips> ※Watch more on YouTube!
1. Free free to reduce the amount of ginger if you are making this recipe for kids or are sensitive to the pungency.
2. You can easily make this recipe in a rice cooker.
3. Removing the skin from the ginger is optional.
Store in an air-tight container for up to 4 days. If you store the ginger and cooked rice separately, the flavor will stay fresher.
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