Ingredients with Measurements:
- 2 cups of Japanese short-grain rice
- 2 1/4 cups of water
- 1 tablespoon of shichimi togarashi (Japanese seven-spice blend)
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 1 tablespoon of vegetable oil
- 1/4 cup of sliced scallions (green onions)
- 1/4 cup of toasted sesame seeds
Special equipment needed:
- Rice cooker or medium-sized pot with lid
- Wooden spoon or rice paddle
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and let it sit for 10 minutes.
2. In a small bowl, mix together the shichimi togarashi, soy sauce, mirin, and sake.
3. Add the rice and water to the rice cooker or pot. Pour the seasoning mixture over the rice and stir gently to combine.
4. Cook the rice according to the rice cooker's instructions or bring the pot to a boil over high heat. Once boiling, reduce the heat to low and cover the pot with a lid. Cook for 15-20 minutes or until the water has been absorbed and the rice is tender.
5. Remove the pot from the heat and let it sit for 10 minutes. Fluff the rice with a wooden spoon or rice paddle.
6. In a small pan, heat the vegetable oil over medium heat. Add the sliced scallions and cook for 1-2 minutes or until softened.
7. Serve the rice in bowls and top with the sautéed scallions and toasted sesame seeds.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Cook the rice on low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Fat: 7g
Carbohydrates: 51g
Protein: 7g
Sodium: 340mg
Fiber: 2g
Substitutions for ingredients:
- Instead of shichimi togarashi, you can use red pepper flakes or cayenne pepper.
- If you don't have mirin, you can use rice vinegar or white wine vinegar.
- You can substitute sake with dry white wine or chicken broth.
- Instead of vegetable oil, you can use sesame oil or canola oil.
Variations:
- Add diced carrots, peas, or corn to the rice for a colorful and flavorful twist.
- Use brown rice instead of white rice for a healthier option.
- Add cooked shrimp, chicken, or tofu to the rice for a protein boost.
Tips and tricks:
- Use a wooden spoon or rice paddle to avoid crushing the rice grains.
- Let the rice sit for 10 minutes after cooking to allow the steam to evenly distribute and make the rice fluffier.
- Toast the sesame seeds in a dry pan over medium heat until fragrant and golden brown.
Storage instructions:
Store any leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
Serve the rice in individual bowls and garnish with extra sesame seeds and sliced scallions.
Garnishes:
- Sliced scallions
- Toasted sesame seeds
- Chopped cilantro
- Pickled ginger
Pairings:
- Grilled salmon or tuna
- Miso soup
- Edamame
- Seaweed salad
Suggested side dishes:
- Steamed vegetables
- Tempura
- Gyoza (Japanese dumplings)
- Teriyaki chicken
Troubleshooting advice:
- If the rice is too dry, add a splash of water and gently stir to combine.
- If the rice is too wet, leave the lid off and cook for a few more minutes until the excess water has evaporated.
Food safety advice:
- Rinse the rice thoroughly to remove any dirt or debris.
- Store leftover rice in the refrigerator and reheat it to at least 165°F (74°C) before eating.
Food history:
Shichimi togarashi is a popular Japanese spice blend that typically includes red chili pepper, sesame seeds, ginger, nori (dried seaweed), and other spices. It is often used to add heat and flavor to rice dishes, noodles, and soups.
Flavor profiles:
This dish has a savory and slightly spicy flavor from the shichimi togarashi and soy sauce. The sautéed scallions add a sweet and aromatic note, while the toasted sesame seeds provide a nutty and crunchy texture.
Serving suggestions:
Serve the shichimi rice as a main dish or as a side dish with your favorite Japanese-inspired meal.
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Region: Japanese