Ginger Rice
User Reviews
4.8
Ginger Rice
Description
This recipe uses rinsed Japanese short-grain rice combined with prepared tofu pouch slices and fresh julienned young ginger. Seasonings include soy sauce, sake, mirin, and kosher salt, blended with water to the correct volume for cooking. Soaking the tofu pouch in boiling water reduces excess oil and improves flavor. Cooking the rice with these ingredients allows the flavors to infuse the grain evenly.
The rice is cooked until tender and fluffy, with the ginger providing a mild spicy warmth and the tofu pouch adding a subtle chewy texture. The seasoning blend balances salty, sweet, and umami elements typical in Japanese cooking.
Ginger Rice can be served as a side dish to grilled or simmered entrees, enhancing the meal with fragrant rice. It can be prepared in a rice cooker or by stovetop methods.
If your rice cooker includes a Mixed Rice or regular setting, using the Mixed Rice option can produce lightly browned rice at the bottom (okoge), adding a toasty flavor popular in mixed rice dishes.
Ingredients
- 1½ cups Japanese short-grain white rice 2 rice cooker cups, 360 ml, uncooked
- 1 piece tofu pouch 0.7 oz, 20 g; or substitute crispy fried tofu cubes from an Asian grocery store, blanched to remove excess oil, deep-fried, aka aburaage
- 2 inches ginger (preferably young ginger so it‘s less spicy; 1 oz or 30 g)
- 1⅓ cups water
For the Seasonings
- 1 Tbsp soy sauce
- 1 Tbsp sake
- 1 Tbsp mirin
- ¼ tsp kosher salt Diamond Crystal brand
Instructions
- Gather all the ingredients.
- Rinse 1½ cups uncooked Japanese short-grain white rice and drain well. For detailed instructions on rinsing and cooking Japanese rice, read my How to Make Rice post.
- Boil some water in a small saucepan and pour the boiling water onto 1 piece aburaage (deep-fried tofu pouch) set in a strainer in the sink. This step will rinse off the manufacturer’s oil and improve the flavor.
- Cut the aburaage in half lengthwise, then slice crosswise into thin strips.
- Peel 2 inches ginger and cut it into julienned pieces.
- In a 2-cup measuring cup, mix all the ingredients for the seasonings: 1 Tbsp soy sauce, 1 Tbsp sake, 1 Tbsp mirin, and ¼ tsp Diamond Crystal kosher salt. Then, add 1⅓ cups water to the seasonings so that the liquid totals 1½ cups or 360 ml (equal volume as the rice).
To Soak and Cook the Rice
- Place the well-drained rice into the rice cooker. No rice cooker? You can also make rice in a pot over the stove, Instant Pot, or donabe. Pour the measured liquid into the rice cooker and mix well. Then, scatter the ginger and aburaage on top of the rice. Do not mix. The rice will not cook evenly if mixed with other ingredients.
- Soak the rice for 20–30 minutes. Then, start cooking. Select the Mixed Rice option if you have it (see Notes below). When the rice cooker turns off, let the rice steam for another 10 minutes before opening the lid. Fluff the rice with a rice paddle and serve.
To Store
- You can keep the leftovers in an airtight container and store it n the freezer for up to a month.
Notes
- Rinse rice thoroughly and drain to achieve desired texture.
- Boil tofu pouch briefly in hot water to remove excess oil before slicing.
- Use the Mixed Rice setting on a rice cooker for a slight toasted rice crust (okoge) if desired.
- If no Mixed Rice setting is available, steaming cooked rice for 5 minutes before serving can help texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Calories | 313kcal | 16% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 313mg | 13% |
| Potassium | 87mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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