Fukagawa Rice
Named after a district of Edo-period Tokyo, this meal combines clams, rice and a soy sauce-flavored soup.
30 minutes+
312kcal
1.0g
- Nutrition facts are for one serving.
- Time to soak and cook rice is not included in the cooking time.
Ingredients(Servings: 4)
Directions
-
Rinse the rice, and soak in enough water for a slightly firm texture for 30 minutes.
-
Add (A) and the ginger to (1) and lightly stir.
Cook rice as usual in rice cooker or on stovetop following directions. -
When the rice has finished cooked, add the clams and steam for 10 minutes.
-
Stir well and serve in bowls sprinkled with green onions on top.
Cooking Basics
Ginger - julienned
Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.
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