Corn Rice
Savory with butter and soy sauce
30min+
344kcal
900mg
- Nutrition facts are for one serving.
- Time to soak rice is not included in the cooking time.
Ingredients(Servings: 4)
Directions
-
Wash the rice, place in a colander and set aside for 30 to 40 minutes.
-
Place (1), the whole corn, bonito soup stock, soy sauce and salt into a rice cooker and cook as usual. Once cooked, place the butter inside, and allow a few more minutes to steam with lid closed.
-
Combine (2) and scoop into rice bowls, place thinly sliced green perilla (shiso) on top.
Cooking Basics
White rice - how to cook
Ingredients (servings: 4)
- rice
- 360 g (12.7 oz.)
- water
- 480 ml (13.5 ~ 16.2 fl. oz.)
※Cooking time: 40 minutes
Directions
- 1Place a smaller sized colander into a bowl and add in the rice.
- 2 Pour in some water and lightly mix and moisten the rice with your hands, then drain the rice and throw away the water.
- 3Make a claw with your hand and use this to stir the rice in a circular motion about 20 times.
- 4Pour in water, rinse and then throw away the starchy water.
- 5Repeat steps (4) several times until the water becomes less starchy and almost clear.
- 6Place the washed rice into a pot, add in the specified amount of water and then set aside for 30 minutes.
- 7Place the pot over medium heat uncovered. Once fully boiling, cover with a lid and cook for 15 minutes over very low heat.
- 8Turn off the heat and leave to steam for 15 minutes. Once cooked, lightly toss the rice with a rice paddle or wooden spoon.
Glossary
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