Categories: Japanese, not tried, rice, side dish
Ingredients
- 2 tablespoon sake
- 2 tablespoon soy sauce
- 2 large dried shiitake mushrooms, soaked in water for one hour
- 1.5 oz of abura age
- 2 cup of Japanese short grain rice
- 2 inch piece of konbu (dried kelp)
Directions
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Wash rice in the rice cooker pot (I’ll get into this alchemy in a future post with video, I promise).
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Reserving liquid, thinly slice reconstituted mushrooms.
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Thinly slice abura age.
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Add to the rice the mushroom liquid and water, if necessary to fill the rice cooker pot to the “2 cup” mark.
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Add sake.
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Add soy sauce a tablespoon at a time, and taste for saltiness (Tomoko dabbed a couple of drops on the back of her hand and tasted as she added). You can add less soy sauce if it feels too salty.
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Add mushrooms, abura age and kelp.
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Close rice cooker and let mixture sit so flavors can meld. An hour is preferable but if you’re in a rush 20 minutes will do before turning it on.
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Once rice is cooked, about an hour, let it sit for 10 minutes before serving. Top with slivers of nori seaweed.