Ingredients
1 ½ cups uncooked Japanese short-grain rice
1 piece aburaage (deep-fried tofu pouch)
1 oz ginger ((preferably young ginger so it's less spicy))
1 ⅓ cups water
1 Tbsp soy sauce
1 Tbsp sake
1 Tbsp mirin
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
Instructions
Gather all the ingredients.
Rinse the rice and drain well. For detailed instructions, click here.
Boil water in a small saucepan and pour on top of the aburaage. This will remove the oil in the aburaage (the manufacture’s oil doesn’t taste good, so this extra step will improve the flavor of the 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 or 360 ml (equal volume as rice).
Place the well-drained rice into the rice cooker. No rice cooker? You can also make rice in a pot over the stove, an instant pot, or a donabe. Pour the liquid into the rice cooker and mix well, and add ginger and aburaage on top. Do not mix. Rice cooks evenly when it is not mixed with other ingredients.
Soak for 20-30 minutes and then start cooking. If you have a “Mixed Rice” option, use it (See Notes below). When the rice is done, let it steam for another 10 minutes. Fluffy it up with the rice paddle and serve.
To Store
You can keep the leftovers in an airtight container and store in the freezer for a month. See the tutorial here.