Sweet Onion Takikomi Gohan

• 분량: 4 servings
• 활동 시간: 10 minutes
• 총 시간: 1 hour 10 minutes

재료

1½ cups uncooked Japanese short-grain white rice (2 rice cooker cups, 300 g) 2 300

½ sweet onion

2 tsp neutral oil

⅛ tsp Diamond Crystal kosher salt

mitsuba (Japanese parsley) (or green onion/scallion to garnish)

2 Tbsp mirin (or 2 Tbsp sake/water + 2 tsp sugar) 2 2

1 Tbsp soy sauce

방향

Gather all the ingredients. Please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked white rice.

Rinse 1½ cups uncooked Japanese short-grain white rice until the water is almost clear. Soak in water for 30 minutes. Drain well in a fine-mesh sieve for 15 minutes.

Thinly slice ½ sweet onion. I cut the onion against the grain so the slices keep their shape and texture after they‘re cooked.

In a frying pan, heat 2 tsp neutral oil over medium heat. Add the onion and ⅛ tsp Diamond Crystal kosher salt and sauté the onion slices until they are tender.

Add 2 Tbsp mirin and 1 Tbsp soy sauce.

Continue to sauté until the sauce is thickened.

Add the drained rice into the inner pot of a rice cooker and pour in the sautéed onion, including the sauce.

Add the water up to the 2 cup line on the inner pot. Press Start to cook. If you have a “Mixed Rice” option, use it (see Notes below).

When the rice is finished cooking, chop some mitsuba (Japanese parsley) into small pieces and fluff up the rice with a rice paddle. Serve the rice and garnish with mitsuba.

To Store

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days or in the freezer for a month.

영양 정보

• 칼로리: 320 kcal
• 지방 전체: 2 g
• 포화 지방: 2 g
• 불포화 지방: 2 g
• 나트륨: 279 mg
• 탄수화물 전체: 64 g
• 식이섬유: 2 g
• 총 당류: 4 g
• 단백질: 6 g