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

2012-12-05

Ginnan gohan / gingko nut rice

Nutty, starchy little gingko nuts are another reminder of fall. Lightly salted to bring out the soft sweetness of mochigome rice.




<Ingredients>


4/5 cup* regular rice
1/5 cup* mochigome sweet rice
Approx. 180 cc water (not in photo)
10-12 ginnan gingko nuts
1 tbsp sake
1/2 tsp salt
3 cm piece kombu kelp
*180 cc rice cooker cup


<Directions>
1.

Rinse regular and sweet rice together, drain, and let sit for 30+ minutes.

2.

Meanwhile, crack open gingko nut shells with a hammer or heavy bottle opener.
Remove shells, blanch for 1-2 minutes, and skin.
(See “Ginnan gingko nut prep” for photos.)
Set aside.

3.

When ready to cook, add sake, then water to slightly below 1-cup mark.  

Add gingko nuts and salt, mix well, put kombu, and cook. 

4.

When done, remove kombu, wait for 10 minutes, and gently fluff.


<Notes>
  • While blanching gingko nuts is faster and more common, you can roast gingko nuts in their cracked shells in a frying pan (without oil), and remove shells and skin while hot. Roasted gingko nuts are somewhat chewy and add a toasty note to the rice.
  • If you are cooking in a pot instead of a rice cooker, the total amount of liquid (sake and water) needs to be slightly less than the amount when cooking plain rice (use 10% more water than rice). Since you will add 1 tbsp (15cc) sake, 175cc water is probably is enough. The more sweet rice you use, the less water you need.
  • Do not eat too many gingko nuts at one time. Kids in particular should not eat more gingko nuts than their age in years.  See “Ginnan gingko nuts” for details.

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