Name: Dashi-Seasoned Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Ingredients: 2 cups Japanese short-grain rice, rinsed until water runs clear; 2 cups dashi stock (made from kombu and bonito flakes or instant dashi powder); 2 tablespoons mirin (Japanese sweet rice wine); 1 tablespoon sake (Japanese rice wine); 1 tablespoon soy sauce (preferably Japanese); 1/2 teaspoon salt; 1 piece of dried kombu seaweed (about 2x3 inches), wiped with a damp cloth; 2 tablespoons toasted white sesame seeds, for garnish; 2 green onions, finely sliced diagonally, for garnish; 1 sheet of nori seaweed, cut into thin strips, for garnish (optional)

Instructions

Prepare the rice

Place the rinsed rice in a fine-mesh strainer and let it drain for 15 minutes. This helps the rice absorb the flavors better.
Combine ingredients

In a medium saucepan, combine the drained rice, dashi stock, mirin, sake, soy sauce, and salt. Place the kombu piece on top of the rice.
Cook the rice

Cover the saucepan with a tight-fitting lid and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 15 minutes without removing the lid.
Steam the rice

After 15 minutes, remove from heat but keep the lid on. Let the rice steam for an additional 10 minutes. This ensures the rice cooks evenly and absorbs all the flavors.
Fluff and garnish

Remove the kombu piece and discard. Gently fluff the rice with a wooden rice paddle or spoon, being careful not to crush the grains. Transfer to a serving bowl and sprinkle with toasted sesame seeds, green onions, and nori strips if using.

Dashi-Seasoned Rice

Ingredients

Instructions

Nutritional Information