2 cup cold water
2 Tbsp sake
1 Tbsp green tea leaves, preferably sencha
¾ tsp kosher salt
2 Tbsp sesame seeds, toasted (see Tip)
1. Place rice in a fine-mesh sieve and rinse under cold water, using your hand to gently stir the rice until the milky-white liquid runs clear, about 2 minutes.
2. Transfer the rice to a heavy medium saucepan and add water and sake. Let soak for at least 1 hour.
3. Using a mortar and pestle or spice grinder, grind tea leaves and salt to make a powder. Stir it into the rice.
4. Bring the rice to a boil. Reduce heat to very low and cook, covered, for 10 minutes. Remove from the heat and let the rice rest, covered, for 10 minutes more, so it can settle and finish cooking.
5. Remove the lid and gently stir the rice. Sprinkle each serving with some toasted sesame seeds.
Substitution note: Although brown rice is not used in traditional Japanese cooking, you can use short-grain brown rice instead of white rice in this recipe. Rinse and soak the rice as directed in Steps 1 and 2. In Step 4, increase water to 2 1/2 cups and cook the brown rice for 22 minutes, then let rest for 10 minutes.
Tip: To toast sesame seeds: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until they are lightly browned, 2 to 3 minutes.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 229 15%
- Calories from fat 18 2%
- Total Fat 2gm 19%
- Monounsaturated Fat 1gm
- Sodium 448mg
- Total Carbohydrates 45gm 3%
- Fiber 2gm
- Protein 4gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.