March, 27, 2012: Five-Kind Rice

March 27, 2012

This is such a classic Japanese dish, and one that I have made forever, I can’t really believe that I left this for so long before getting it into the blog. A little bit of prep work on this one: matchstick carrots to make about 1/2C. and make tamago omelette.

Tamago Omelette:  Scramble two eggs. Add I Tblsp. of mirin and 1Tsp. sake (optional.) In a thin layer of corn oil, fry 1/2 tamago mixture on a non-stick 8″pan, rolling tamago mixture to edge of pan.When slightly brown turn over. Remove to plate. Cook other half of tamago. When cool, slice into 1/2″ slices.

Wash 1+1/2C. sushi rice at least 4X in H2O. Add H2O to rice about 1+1/2″ above rice. Add 1 Tsp. sal de mer, carrots and bring to boil. Stir. Reduce heat to simmer, add about 1/2C. frozen peas. Cover. Stir occasionally. After about 20 minutes the rice will absorb the H2O. Add 1 Tblsp. mirin and 1/2C. rice vinegar. Stir. Turn heat up to medium heat until vinegar+mirin is absorbed. Remove from heat. Add tamago slices. Toast 1/2 sheet nori over high heat. Crumble  nori and add to rice. Stir.

Serve Five-Kind Rice in individual bowls. Top with furikake. Shoyu to taste.

The “five-kind” part of this recipe is open to what you have available. I’ve made many, many versions of this dish, but this is my classic “go-to” recipe. At times, I’ve also added fresh green beans, small crowns of broccoli and sliced red peppers (added with carrots.) Some (non-vegetarian) recipes add shredded crab-sticks.


One comment

  1. I don’t think the sake should be optional 😉
    Seriously one of my FAVORITE dishes you make!

    When are we going to see your “Survivor Pasta” recipe?

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