Ginger Rice

Name: Ginger Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1½ cups uncooked Japanese short-grain rice ((335 g or 12 oz)); 1 piece aburaage (deep-fried tofu pouch); 1 oz ginger ((30 g) (preferably young ginger)); 1¼ cups water; 1 Tbsp soy sauce; 1 Tbsp sake; 1 Tbsp mirin; ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total: 50 minutes

Servings: 4

Cost: $6.09 /serving

Author : Namiko Chen

japanese rice mixed rice

Ingredients

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1½ cups uncooked Japanese short-grain rice ((335 g or 12 oz))1 piece aburaage (deep-fried tofu pouch)1 oz ginger ((30 g) (preferably young ginger))1¼ cups water1 Tbsp soy sauce1 Tbsp sake1 Tbsp mirin¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)

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Instructions

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Step 1

Gather all the ingredients.

Step 2

Rinse the rice and drain well. For detail instructions, click here for the recipe and video.

Step 3

Boil water in a small saucepan and pour on top of aburaage. This will remove the oil coated on the aburaage (manufacture’s oil doesn’t taste good, so this extra step will improve flavor of aburaage).

Step 4

Cut in half lengthwise and slice thinly into strips.

Step 5

Peel the ginger and cut it into julienned pieces.

Step 6

Mix all the ingredients for the seasonings in a 2 cup measuring cup. Then add water to the seasonings so that the liquid totals 1 ½ cup (equal volume as rice).

Step 7

Place the (drained) rice into the rice cooker. Pour the liquid into the rice cooker and mix well, and add ginger and aburaage on top.

Step 8

Start cooking. If you have a “Mixed Rice” option, use it (See Notes below). When the rice is done, let it steam for another 10 minutes. Fluffy it up with the rice paddle and serve.