<Ingredients>
1/4 cup* mochigome sweet rice
1 tbsp sake
1/2 tsp salt
A small piece of kombu kelp
Handful fresh, shelled English peas
<Directions>
1.
Wash regular and sweet rice with water, drain and set aside.
2.
When ready to cook, put sake, salt and water to slightly below the 1-cup line, and mix.
3.
Put English peas and kombu kelp piece, and cook.
4. When done, wait for 10 minutes, remove kombu, and gently turn and mix rice.
<Notes>
- 1 cup here is 180 cc, or the same amount as contained by the measuring cup that comes with a rice cooker.
- Sweet rice takes less water than regular rice, thus the water level is adjusted.
- When turning rice, be careful not to smash peas.
- Use fresh peas in season. If not available, forget about this dish.
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