Taro rice reminds me of the beginning of fall in Japan. Pickled “ume” (Japanese apricots) adds lightness and body to the rice.
Taste of fall – Japanese Style Taro Rice
· 3 cups of short grain rice (1 rice cup=180cc)
· 1/2 pound of taro (either fresh or frozen)
· 3 to 5 pickled ume
· 3 inches of kombu
· 1 tablespoon of light soy sauce
· 1 tablespoon of Japanese sake
· 1 tablespoon of mirin (Japanese sweet wine)
· a pinch of salt
· 600cc of water
· some toasted sesame
Tips: If you are use a rice cooker, add seasonings first, then add water 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. Peel the taro and cut in 1/5 inch-round slices.
3. In a large pot, mix the rice, light soy sauce, sake, mirin, salt, and water. Tear pickled “ume” into small pieces by hand. Add both “ume” and “ume” seeds with kombu and Taro to the pot. Let the mixture sit for 10 minutes before heating.
4. Heat the pot over medium heat with a lid on. Turn down the heat down to low after boiling and cook for an additional 12 to 13 minutes.
5. Take the pot off the stove and allow the boiled rice to settle for 10 to 15 minutes with the lid still on.
6. Remove the “ume” seeds and mix lightly.
7. Garnish with some toasted sesame seeds.