Myoga Shiso Rice
User Reviews
5
Myoga Shiso Rice
Description
In Myoga Shiso Rice, cooked Japanese short-grain rice is seasoned with soy sauce and toasted sesame oil before mixing with thinly sliced myoga ginger and julienned shiso leaves. The myoga contributes a mild ginger flavor with gentle heat, while the shiso leaves impart a fresh, aromatic quality. Topped with toasted white sesame seeds, this rice offers a balance of soft texture and delicate crunch.
The preparation involves mixing the warm rice immediately with the seasonings and herbs to allow the flavors to meld without wilting the fresh leaves. It is a straightforward dish that highlights the subtle interplay of the specific Japanese ingredients.
This rice dish can be served alongside grilled proteins or as part of a Japanese-inspired meal. It works well as a light accompaniment that adds complexity without overwhelming the palate.
Using young ginger as a substitute for myoga is possible but will slightly alter the flavor profile. Mixing gently ensures the rice grains stay distinct, and serving the dish warm brings out its flavors best. Toasted sesame oil and seeds are important for the characteristic aroma.
Ingredients
- 3 myoga ginger (0.6 oz, 17 g; you can substitute a small amount of ginger, preferably mild-flavored young ginger)
- 6 shiso leaves aka perilla, ooba
- 2 ervings Japanese short-grain rice 2 cups, 300 g, cooked
- 2 tsp soy sauce
- 2 tsp sesame oil toasted
- 1 Tbsp white sesame seeds toasted
Instructions
- Gather all the ingredients. For the steamed rice, please note that ¾ cup (150 g, 1 rice cooker cup) of uncooked Japanese short-grain rice yields 2¼ US cups (330 g) of cooked white rice.
- Cut off and discard the ends of 3 myoga ginger and cut them into thin slices.
- Cut 6 shiso leaves (perilla/ooba) into julienned strips and separate them.
- Place 2 servings cooked Japanese short-grain rice in a large bowl, baking sheet, or sushi oke (hangiri).
- Drizzle 2 tsp soy sauce and 2 tsp toasted sesame oil over the hot rice.
- Add the sliced myoga and julienned shiso leaves. Mix it all together.
- Sprinkle 1 Tbsp toasted white sesame seeds on top and serve. Enjoy!
Notes
- This recipe uses myoga ginger, known for its mild spiciness; young ginger can be substituted with caution as it is more pungent.
- Cooked Japanese short-grain rice should be warm when mixing to ensure the flavors blend well.
- Toasted sesame oil and seeds contribute essential aroma and texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 289mg | 12% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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