Everyday Harumi: Simple Japanese food for family and friends by Harumi Kurihara

Author:Harumi Kurihara
Language: eng
Format: mobi, epub
Publisher: Octopus
Published: 2016-06-01T14:00:00+00:00

Three Toppings Rice

This beautifully coloured dish can be found in all Japanese households and is particularly popular as a bento box. It is a recipe that will remind most Japanese of their childhood. I really enjoy making this dish, taking the time to ensure that the three different toppings are beautifully placed on top of the rice to make it look really attractive. It is a recipe that is complicated only in as much as you need to prepare four different elements and so you need to be well organized before you begin. I find that you can give the rice an extra special flavour if you use the stock from cooking the minced meat to cook the rice.

SERVES 4

FOR THE RICE

320g uncooked Japanese rice

200ml dashi stock

30ml soy sauce

1 tablespoon sake

1 tablespoon mirin

100g runner beans or mange tout

salt – to season

FOR THE MINCED CHICKEN:

300g boneless chicken thighs with skin on, minced

50ml soy sauce

30ml mirin

2 tablespoons caster sugar

1 tablespoon sake

FOR THE SCRAMBLED EGG:

4 medium eggs

1½–2 tablespoons caster sugar

1 tablespoon sake

salt – to season

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