Give your rice a little extra flavor with the addition of fresh ginger. Peel this root with a spoon, not a knife, and the knobs will all come clean in a quick and easy manner. The ginger is washed in salt salt to remove the harsh taste before using, according to Sarah Marx Feldner, who has included this recipe in her cookbook, “A Cook’s Journey to Japan.”
1 (3-inch) piece fresh ginger root, peeled and slivered
1 1/2 teaspoons salt, divided use
2 cups uncooked short-grain white “sushi” rice, washed and drained
2 cups plus 2 tablespoons fish or seafood stock
1 1/2 tablespoons sake
1 1/2 teaspoons mirin
1 1/2 teaspoons soy sauce
1/2 teaspoon salt
Combine the ginger and 1 teaspoon salt in a small bowl and let rest 10 minutes.
Rinse off the ginger and drain well. Do not squeeze dry.
Combine the rice, fish stock, sake, mirin, soy sauce and remaining 1/2 teaspoon salt in a 4-quart pot over high heat. Top with the ginger slices. Bring to a boil, cover, reduce the heat to the lowest setting and cook 15 minutes or until the rice is tender and all the liquid has been absorbed. Remove from the heat and let rest 10 minutes before taking off the cover. Fluff before serving.
Cooking tip: If desired, add thinly sliced fried tofu sheets to the rice pot before cooking.
Makes 6 servings.
From “A Cook’s Journey to Japan” by Sarah Marx Feldner