Japanese Corn Pilaf
Yield: 3-4 servings
- 360g sushi rice
- 1 tablespoon sake (rice wine)
- small piece (about 2" x 2") of dried kelp
- About 400ml water (see note below)
- 1 teaspoon salt
- corn kernels from one corn on the cob
*The rule for the bestJapanese rice :
Use equal volume of soaked rice and liquid.
When you use more liquid seasoning (like soy sauce), make sure to adjust the amount of water.
Wash the rice in a large bowl several times. Soak the rice in water for 30 - 60 minutes. Discard the water.
Put the rice in a medium pot if you cook on the stove; or in a rice cooker bowl.
Add all the liquid and salt and combine well.
Clean the dried kelp with a damp towel and add it into the pot or rice cooker bowl.
Put the corn kernels on top of the rice. Do not mix.
If you use a rice cooker, cook the rice by following the manufacture's instructions. When it's done, fluff the rice with a spatula very gently.
If you use a stove top cooking method, follow the instruction below.
Stove top cooking method:
Cover the pot and bring it to a boil using high heat (2-5 minutes). You will see white foam around the cover.
Turn the heat down to medium-low and cook for exactly five minutes.
Turn the heat down to very low and cook for five minutes more.
Turn off the heat and put a kitchen towel between the cover and the pot and leave it another 10 minutes.
Remove the kelp from the pan and fluff the rice with a spatula very gently.