Tuesday, May 30, 2017

Ginger Rice

I found young ginger (also known as spring ginger) at the store other day and decided to make this ginger rice. Spring ginger is a fall crop imported from countries south of the Equator. Young ginger has the same shape as regular ginger but is milder and tenderer.

Ginger Rice

·      3 rice cups of short grain rice (1 rice cup=180cc)
·      3 ounces of young ginger (use half of the amount for regular ginger)
·      1 piece of “Aburaage” (deep fried tofu skin)
·      500cc of dashi broth (use salt-free, additive-free for powdered dashi stock)
·      3 tablespoons of light soy sauce
·      2 tablespoons of Japanese sake
·      2 tablespoons of mirin (Japanese sweet wine)
·      a pinch of salt

Tips: If you are using rice cooker, add seasonings first, then add dashi broth up to the line for 3 cups of rice. Cook normally after that.

1.     Rinse the rice in a bowl few times with cold water and drain well in a colander.
2.     Rub off the skin of the young ginger using the edge of a spoon and mince it.  Pour hot water over the “Aburaage” to remove excessive oil. Mince the “Aburaage”.

3.     In a pot, mix the rice, dashi broth, light soy sauce, sake, and mirin. Stir once. Add minced ginger and “Aburaage” on top. If you have time, let the rice soak for a little to make the rice fluffier.

4.     Cook over high heat with a lid on. Approximately 30 seconds after steam comes out, turn the heat down to low and cook for an additional 11 to 12 minutes.
5.     Turn the heat up to high for the last 20 seconds.

6.     Allow the rice to settle for about 10 minutes with the lid on. Mix the rice then serve.

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