A savoury Japanese-style takikomi gohan made with nutty brown rice, tender baby octopus and bright green edamame, all simmered together in the deep pot of the BRUNO Compact Multi Grill Pot. Miso, mirin and ginger season every grain, so it cooks into a wholesome one-pot rice that is a meal in itself.
Ingredients
- 2 cups brown rice
- 100g baby octopus / iidako (about 5 pieces)
- 60g boiled edamame beans
- 50g daikon radish
- 1 piece ginger
- 3 tbsp mirin
- 2 tbsp sake
- 1 tbsp white miso paste
- 1/2 tbsp soy sauce
- 1 tsp salt
- 450ml water (including the seasonings)
- Mizuna, to garnish
Method
- Rinse the brown rice quickly and soak it in water for at least 2 hours, then drain in a sieve and leave for about 30 minutes (follow the soaking time on your rice package if given).
- Cut the daikon into 5cm cubes and julienne the ginger.
- Put everything except the edamame and mizuna into the pot, stir lightly and cover with the lid.
- Set the heat to MID; once it comes to a boil, turn it down to LOW and cook for about 45 minutes.
- Lift the lid and turn the heat to HI for about 30 seconds to drive off any excess moisture, then cover, remove from the heat and let it steam for 15 minutes. Fluff the rice.
- Scatter over the boiled edamame and mizuna to serve.
Tip: Soaking and cooking times for brown rice vary by type, so use your package instructions as a guide. The miso and ginger keep the octopus tasting fresh and stop the rice feeling heavy.
Recipe adapted from BRUNO Official.