276 calories per serving (1/2 of recipe); 5.5 g protein; 0.8 g fat; 58.8 g carbohydrate; 57.7 g net carbs; 55 mg sodium; 5 mg cholesterol; 1.1 g fiber
Approx. 190-200 cc water (not in photo)
1/2 tbsp shincha green tea leaves
1/2 tbsp sakura ebi dried shrimp
1 3-4cm piece kombu kelp
1/2 tsp shiokoji salted rice malt
*1 rice cooker cup = 180 cc
Rinse rice, drain, and let sit for 30 minutes.
Put shiokoji and water to 1 cup mark, and mix well.
Meanwhile, toast sakura ebi (without oil) on low heat in a small frying pan until somewhat crispy.
When rice is done, remove kombu, and wait 10 minutes.
Gently turn and fluff.
- Adding sakura ebi is optional.
- If shiokoji is not available, use salt. 1/2 tsp salt per 180cc rice would make the rice taste quite salty: try 1/4-1/3 tsp salt as a start. Watch out for sodium content if using salt – 1/4 tsp kosher salt contains 280 mg sodium.
- If using tea leaves that have already been used to make tea, toast tea leaves until dry and crispy on low heat (shown in photos at right), and then crush. Tea leaves that have been steeped only once (to brew only the first cup) work best. The taste and aroma have pretty much gone into the tea you made, but when more leaves are used, you can get some sense of the flavor and bouquet.
- If shincha is not available, any sencha works fine. In that case, the dish is called ryokucha gohan [steamed rice with green tea] or ocha no mazegohan [steamed rice mixed with green tea leaves] or something along those lines.