Step 1

Rinse the rice. Read more about how to wash rice.

Step 2

Slice a shallow X at the bottom of the tomato (about 1/2 cm / 1/4 inch deep).

Step 3

In the rice cooker pot, add mirin, sake, miso paste, and 1/2 cup (60 ml) water. Stir until the miso is dissolved.

Step 4

Add the rinsed rice and place the whole tomato on top with the cut side facing up. Then, add water until just below the 2-cup line (about 200 ml).

Step 5

Close the lid and cook on white rice mode.

Step 6

Once cooked, slice into the tomato, fluff the rice with a paddle, and gently mix. Serve with butter, if desired.

Step 7

Wash and drain the rice as instructed.

Step 8

Add the rinsed rice to a heavy-bottomed pot or cast iron pot and soak in water for at least 20-30 minutes.

Step 9

Add mirin, sake, miso paste, and 200 ml water, then stir until the miso is dissolved. Place the tomato on top.

Step 10

Cover and bring to a boil over high heat. Once boiling, reduce to low heat and cook covered for 12-15 minutes until water is absorbed.

Step 11

If checking the rice, be quick to prevent water from evaporating. If needed, cook for another 2-4 minutes.

Step 12

Turn off the heat and let it steam covered for 10 minutes.

Step 13

Slice into the tomato, fluff the rice with a paddle, and gently mix. Serve with butter, if desired.