Korean-style Soybean Sprout & Daikon Rice
Tasty flavor combination
Double-lid donabe rice cooker, "Kamado-san"
- 5 oz (150 g) daikon, julienned into about 1/8″ (3 mm)-thick 2″ (5 cm)-long pieces
- 1/2 teaspoon salt
- 2 rice-cups (360 ml) short grain rice, rinsed and drained
- 1 1/3 cups (320 ml) dashi stock
- 2 tablespoons sake
- 4 oz (120 g) soybean sprouts
- 2 tablespoons soy sauce
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon roasted sesame oil
- 1 small clove garlic, finely grated
- 1 1/2 teaspoon scallion, thinly sliced crosswise
- 1 teaspoon roasted white sesame seeds
- In "Kamado-san", combine the sliced daikon with the salt. Toss by hand.
- Add the rice over the daikon and pour the dashi and sake. Spread with the soybean sprouts over the rice. Let the rice soak for 20 minutes.
- Cover "Kamado-san" with both lids and cook for 13-15 minutes, or until 2-3 minutes after the steam starts puffing out of the top lid.
- Turn off the heat and let it stand for 20 minutes.
- Meanwhile, in a small bowl, combine all the ingredients for the sauce and stir well. Set aside.
- Uncover "Kamado-san" and fluff the contents with a rice paddle. Serve the rice into individual bowls and drizzle some of the sauce to enjoy.
This rice is also very tasty on its own without the sauce.
- For the sauce, you can substitute the scallion with minced nira (garlic chives) or use combination, for another tasty variation.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml