Japanese Ginger Rice
A fragrant Japanese rice cooked with young ginger and aburaage (fried tofu pouch) in a soy-sake-mirin seasoning.
⏱️ Prep: 10 min🍳 Cook: 40 min
Ingredients
| 1½ cups (335 g) | uncooked Japanese short grain rice | |
| 1 piece | aburaage (deep-fried tofu pouch) | |
| 1 oz (30 g) | ginger (preferably young) | |
| 1¼ cups | 300 ml | water |
| 1 Tbsp | 15 ml | soy sauce |
| 1 Tbsp | 15 ml | sake |
| 1 Tbsp | 15 ml | mirin |
| ¼ tsp | 1.3 ml | salt |
Instructions
- Gather all the ingredients.
- Rinse the rice and drain well.
- Boil water in a small saucepan and pour it over the aburaage to remove the coating oil (improves the flavor).
- Cut the aburaage in half lengthwise and slice thinly into strips.
- Peel the ginger and cut into julienned pieces.
- Mix all the seasoning ingredients in a 2-cup measuring cup, then add water so the liquid totals 1½ cups (equal volume to the rice).
- Place the drained rice in the rice cooker. Pour in the liquid and mix well, then add the ginger and aburaage on top.
- Start cooking. When the rice is done, let it steam another 10 minutes. Fluff with the rice paddle and serve.
Notes: Aburaage adds great flavor; if you cannot find it, you may omit it. Without a rice cooker, you can cook the rice on the stovetop (cooking time about 15 minutes).