| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Side dish, Rice |
6 |
Cups |
INGREDIENTS
| 1/4 |
c |
Rice vinegar, -=OR=- 3 tb mild white vinegar |
| 3 1/2 |
tb |
Sugar |
| 2 1/2 |
ts |
Salt |
| 1 1/2 |
tb |
Mirin -=OR=- 1 tb pale dry sherry |
| 1/2 |
ts |
Soy sauce |
| 2 |
c |
Japanese white rice, washed |
| 1 |
|
2" square of kombu, cut with cut with a heavy knife & washed |
INSTRUCTIONS
Combine the rice vinegar, sugar, salt and mirin in a 1 to 1 1/2 qt enameled
or stainless steel saucepan. Bring to a boil uncovered and stir in the soy
sauce. Cool to room temperature. Combine 2 1/2 cups of cold water and the
rice in a 1 1/2 to 2 qt stainless steel or enameled saucepan and let soak
for 30 minutes. Then add the square of kombu and bring to a boil over high
heat. Cover the pan, reduce the heat to moderate, and cook for about 10
minutes, or until the rice has absorbed all of the water. Reduce the heat
to its lowest point and simmer another 5 minutes. Let the rice rest off
the heat for an additional 5 minutes before removing the cover and
discarding the kombu. Transfer the hot rice to a large non-metallic platter
or tray. Pour on the vinegar dressing and mix thoroughly with a fork. The
rice is ready to use when it has cooled to room temperature. Or it may be
covered and left at room temperature as long as 5 hours before serving.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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