<JAPANESE GINGER RICE/ 生姜ごはん＞
＜Yield> 4 servings
<Prep time> 10 mins
<Cook time> 25 mins
1 ½ cup of dried sushi rice(230g)
1 ½ cup of ginger (50g)
1 ½ cup of kombu stock ( 1 ½ cups of water + 1 tsp of kombu dashi powder )
1 tbsp of light soy sauce
2 tbsp of rice wine
⅓ tsp of salt
1; Wash rice and soak it in water for 1hour. Drain the water and transfer to the pot. Add 1 tbsp of soy sauce, 2 tbsp of rice wine, ⅓ tsp of salt, and 1½ cup of fish stock. Stir them to mix.
2; Shred fried tofu thinly. Place them on top of the rice. Pop the lid and cook it over high heat. Once it comes to a boil, reduce the heat to low and simmer for 10mins. Off the heat and steam for another 15mins with the residual heat.
3; Thinly slice the ginger.
4; After 15mins of steaming rice, Open the lid and add sliced ginger. Close the lid when it's still hot. Leave it for 2-3mins. Open the lid and mix them together. Serve it to the bowl and garnish some herb if you want to.
<Miwa’s tips> ※Watch more on YouTube!
1; Free free to reduce the amount of ginger if you are making for kids or sensitive to pungency.
2; You can easily make it in the rice cooker.
3; Remove the skin of ginger if you want.
Store it in an air-tight container for up to 4 days . If you keep the ginger and cooked rice separately, the flavor will stay fresh.
※See more my favorite kitchen tools and ingredients on shop page
2021/ 03 /13 MIWA