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


Age to kinsai no gohan / steamed rice with thin deep-fried tofu and Chinese celery

Thin deep-fried tofu makes everything deep, warm and soft. Kinsai gives a contrasting fresh note, resulting in a gentle savory rice with a clear punch.


1 180 cc cup* rice
1 small or 1/2 large usuage thin deep-fried tofu
Several stalks kinsai Chinese celery
Approx. 180 cc water
1 tbsp sake
2 tsp soy sauce
1 small piece (3-4cm square) kombu kelp

*1 rice cooker cup = 180cc


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


Meanwhile, prep-boil usuage, and blanch Chinese celery.
Here, in order to use the same boiling water, Chinese celery is blanched first. 
First put thicker ends of Chinese celery in boiling water, then thinner ends and leaves.
Drain, and let cool.

Squeeze out excess water.
Cut into 2-3 cm, and set aside.


In the same boiling water, put usuage, and cook for 1+ minute until soft.
Squeeze out excess water, and absorb excess surface oil with paper towel.
Cut into thin, short pieces. 


When ready to cook rice, add sake and soy sauce, and add water to 1-cup mark.

Add usuage, and mix well.
Put kombu, and cook.


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


Add Chinese celery, and mix.
Ready to serve.

  • Because of the oil content of usuage and addition of Chinese celery, this rice by itself would taste slightly weak. Instead of adding more soy sauce or salt, pair this with something that has a somewhat strong taste. 

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