Asian Rice Recipes - Five Ingredients Rice Recipe

  
 

Rice Recipes - Five Ingredients Rice Recipe

Ingredients

  • 275g/10oz/1 1/4 cups Japanese short grain rice

  • 90g/3 1/2oz carrot, peeled

  • 2.5ml/1/2 tsp lemon juice

  • 90g/3 1/2oz canned bamboo shoots, drained

  • 225g/8oz/3 cups oyster mushrooms

  • 8 fresh parsley sprigs

  • 350ml/1 1/2 cups water and 7.5ml/1 1/2 tsp instant dashi powder

  • 150g/5oz skinless chicken breast fillet, cut into 2cm/3/4in chunks

  • 30ml/2 tbsp shoyu

  • 30ml/2 tbsp sake

  • 25ml/1 1/2 tbsp mirin (sweet rice wine)

  • pinch of salt

Serves 4

Method:

  1. Put the rice in a large bowl and wash under cold water until the water remains clear. Drain and set aside for 30 minutes.

  2. Using a sharp knife, cut the carrot into 5mm/1/4in rounds, then cut the discs into flowers. Slice the canned bamboo shoots into thin matchsticks.

  3. Tear the oyster mushrooms into thin strips. Chop the parsley. Put it in a sieve (strainer) and pour over hot water from the kettle to wilt the leaves. Allow to drain and then set aside.

  4. Heat the dashi stock in a large pan and add the carrots and bamboo shoots. Bring to the boil and add the chicken. Remove any scum that forms on the surface, then add the shoyu, sake, mirin and salt.

  5. Add the rice and mushrooms and cover with a tight-fitting lid. Bring back to the boil, wait 5 minutes, then reduce the heat and simmer for 10 minutes.

  6. Remove from the heat without lifting the lid and leave to stand for 15 minutes. Add the wilted herbs and serve.

Note: The Japanese love rice so much they invented many ways to enjoy it. Here, chicken and vegetables are cooked with short grain rice making a healthy light lunch.