All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Mame gohan / steamed rice with English peas

In every spring, rice with fresh English peas appears on the table.

3/4 cup* regular rice
1/4 cup* mochigome sweet rice
1 tbsp sake
1/2 tsp salt
A small piece of kombu kelp
Handful fresh, shelled English peas

Wash regular and sweet rice with water, drain and set aside.


When ready to cook, put sake, salt and water to slightly below the 1-cup line, and mix.


Put English peas and kombu kelp piece, and cook.

4. When done, wait for 10 minutes, remove kombu, and gently turn and mix rice.

  • 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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