Taste of Fall - Japanese Style Taro Rice

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.

Falls Sanma (Pacific Saury) Rice

In Japan, fall is when Sanma (Pacific Saury) are in season! This is a signature dish for my family during the season. I use my Le-creuset to cook Sanma and rice together. Ginger reduces the fishy smell so don’t be hesitant cook it all together in a pot! You might be hooked after trying this delicious recipe.

Falls Sanma (Pacific Saury) Rice

·      3 cups of rice, uncooked

·      2 Sanma (Pacific Saury)

·      1 tablespoon of ginger, thinly sliced

·      some salt

·      2 tablespoons of soy sauce (preferably light colored soy sauce)

·      2 tablespoons of Mirin (Japanese sweet wine)

·      2 tablespoons of Japanese sake

·      500 to 510cc of Dashi broth

·      any citrus and/or green onions

1.     Wash the rice and let the rice soak in water for 30 minutes.

2.      Remove and discard the head and the intestines of Sanma. Sprinkle some salt.

3.     Grill the Sanma until it browns. It doesn’t need to be fully cooked.

4.     Drain the water from the rice using a strainer. Keep the rice in the strainer for 5 minutes to let the water drain completely.

5.     In a pot, combine Dashi broth, soy sauce, Mirin, Japanese sake, and the rice. Adjust the liquid amount if necessary.

6.     Place the grilled Sanma and the sliced ginger on top of 5).

7.     Place a lid on the pot and cook over high heat at first. Once the pot starts to boil, turn the heat down to low and cook for 10 to 13 minutes. I usually remove from heat after 11 to 12 minutes.

8.     Let the rice steam for 15 minutes after turning off the heat.

9.     Remove and discard the bones from the Sanma and mix the fish with rice.

10.  Garnish with any citrus and/or chopped green onions. Serve.

Last Minute Harvest - Corn Rice

There is still time to enjoy the sweetness of corn before the end of corn season.

The combination of sweet corn and lightly salted rice is delightful.

Last Minute Harvest – Corn Rice

·      3 cups of short grain rice (1 rice cup=180cc)

·      1 fresh cob of corn (if small, 2 cobs)

·      2 teaspoons of sea salt

·      1 tablespoon of Japanese sake

1.     Rinse the rice in a bowl a few times with cold water and drain well in a colander.

2.     Place the rice and 3 rice cups of water into a rice cooker. Add sea salt and sake. Stir once.

3.     Slice the corn kernels off the cob. Place both the corn kernels and the cob in the rice cooker. Cook the rice.

4.     Take the cob out from the rice cooker and dispose. Mix the rice and the corn well. Serve.