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Ginger Rice
4.8 from 94 votes

Ginger Rice

Ginger Rice is a flavored Japanese short-grain rice dish incorporating julienned ginger and thinly sliced tofu pouch (aburaage) cooked together with soy sauce, sake, mirin, and salt. The result is a subtly savory and fragrant rice dish with the warmth of ginger and gentle sweetness from mirin. This seasoned rice is an excellent accompaniment to Japanese meals or enjoyed on its own.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 4
Calories: 313 kcal
Course: Side Dish
Cuisine: Japanese

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

    Cup of Yum
  1. Gather all the ingredients.
  2. 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.
  3. 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.
  4. Cut the aburaage in half lengthwise, then slice crosswise into thin strips.
  5. Peel 2 inches ginger and cut it into julienned pieces.
  6. 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
  1. 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.
  2. 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
  1. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 313

% 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.