Ingredients (4 servings)
| Rice | 2 cups |
| Baby octopus (Iidako) | 100g (about 5 pcs) |
| Boiled edamame | 60g |
| Daikon radish | 50g |
| Ginger | 1 piece |
| Mirin | 3 tbsp |
| Sake | 2 tbsp |
| White miso paste | 1 tbsp |
| Soy sauce | 1/2 tbsp |
| Salt | 1 tsp |
| Water (incl. seasonings) | 450ml |
| Mizuna (watercress) | As needed for garnish |
Note: "tsp" stands for teaspoon, and "tbsp" stands for tablespoon.
Preparation
- Rinse the rice quickly and soak it in water for at least 2 hours. Drain in a sieve and let it sit for about 30 minutes to remove excess moisture. Follow the soaking time instructions on the rice package if specified.
- Cut the daikon radish into 5cm cubes and julienne the ginger.
Method
- In a pot, combine all the ingredients except for the boiled edamame and mizuna. Stir them slightly and cover with a lid.
- Set the heat to [MID], and when it comes to a boil, reduce it to [LOW] and cook for about 45 minutes.
- Remove the lid and increase the heat to [HI]. After about 30 seconds to evaporate excess moisture, cover again and remove from heat, letting it steam for 15 minutes. Fluff the rice when done.
- Garnish with boiled edamame and mizuna.
Point
Note: The soaking and cooking times for brown rice may vary, so please check the package instructions for specific guidance.
Written by
BRUNO Official