Ginger Rice
Được nấu với gừng, đậu phụ chiên, nước sốt với nước tương, cơm gừng của Nhật Bản thơm ngon đến mức bạn sẽ muốn thưởng thức nó một mình.
Nếu hết mùa hoặc bạn không thể tìm thấy gừng non, bạn có thể thay thế bằng gừng già thông thường, như công thức bên dưới. Nếu không thích lắm hương vị của gừng, bạn giảm số lượng gừng xuống còn 1/3 hoặc một nửa, đặc biệt là nếu bạn không sử dụng gừng non.
1. Nguyên liệu
(cho 4 người)
- 1½ cup gạo ngắn Nhật Bản (335 g)
- 1 phần đậu phụ chiên sẵn
- 1 củ gừng tươi (30g) (tốt nhất là gừng non)
- 1 cup nước
- Gia vị:
- 1 muỗng canh nước tương
- 1 muỗng canh rượu sake
- 1 muỗng canh mirin
- ¼ muỗng cafe muối
(1cup = 240ml)
2. Cách làm
- Vo gạo cho sạch và để ráo nước.
- Lấy cơm ra bát và thưởng thức ngay.
Chúc các bạn thành công!
(Nguồn Just One Cook Book)
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Cooked with ginger, fried tofu skin, and soy sauce base sauce, this Japanese Ginger Rice is so fragrant that you would enjoy it on its own.
When you leave the young ginger under certain conditions for about 2 months, it turns into regular ginger. During this 2 month period, the pink color turns into the golden color and and the skin gets hardened as it matures. Ginger can actually lasts close to 1 year if you can control the moisture and temperature.
Ginger adds nice aroma, zest, and spicy kick to Asian cuisines. It tastes great with food, but it’s also very good for you and your body. Not only does ginger’s unique powers keeps you warm, it’s also an appetite-stimulant and digestive aid.
Young ginger can be found in Asian grocery stores, but if it’s out of season or you cannot find any, you can substitute with regular ginger, as I did for this recipe. If you’re not a big fan of ginger, reduce the amount of ginger by 1/3 or half, especially if you’re not using young ginger. I use the same amount of ginger as young ginger and my family enjoyed it.
1. Ingredients
(Servings: 4)
- 1½ cups uncooked Japanese short grain rice (1½ cups = 335 g or 12 oz)
- 1 piece aburaage (deep fried tofu pouch)
- 1 oz ginger (1 oz = 30 g) (preferably young ginger)
- 1¼ cups water
- Seasonings:
- 1 Tbsp soy sauce
- 1 Tbsp sake
- 1 Tbsp mirin
- ¼ tsp salt
2. Instructions
- Rinse the rice and drain well.
- Boil water in a small saucepan and pour on top of aburaage. This will remove the oil coated on the aburaage (manufacture’s oil doesn’t taste good, so this extra step will improve flavor of aburaage).
- Cut in half lengthwise and slice thinly into strips.
- Peel the ginger and cut it into julienned pieces.
- Mix all the ingredients for the seasonings in a 2 cup measuring cup. Then add water to the seasonings so that the liquid totals 1 ½ cup (equal volume as rice).
- Place the (drained) rice into the rice cooker. Pour the liquid into the rice cooker and mix well, and add ginger and aburaage on top.
- Start cooking. When the rice is done, let it steam for another 10 minutes. Fluffy it up with the rice paddle and serve.
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