Rice Mixed with Daikon Radish Leaves
Radish leaves add a delightful texture to the rice
- Nutrition facts are for one serving.
- Time to prepare and cook rice is not included in the cooking time.
Ingredients(Servings: 4)
Directions
-
Rinse the rice and drain in a colander for 30 minutes. Put the rice and soy sauce in a rice cooker with the proper amount of water. Lightly stir, then place the kombu kelp on top and cook the rice. If without a rice cooker, cook following the directions of the rice.
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Finely chop the daikon radish leaves and sprinkle with a dash of salt (not listed in ingredients). When tender, massage and quickly rinse with water, then firmly squeeze dry.
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When the rice has finished cooking, add and thoroughly combine with (2).
Cooking Basics
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
Glossary
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