Broad bean rice

 

Ingredients (Serves 4)

- 2 cups of rice

- 1 cup of glutinous rice

- 1 bag of broad beans (with pods) (200g per bag)

- 1 tablespoon of salt (for boiling)

- 1/4 carrot

- 1/4 boiled bamboo shoot (about 75g)

- 1/2 deep-fried tofu

- 1 sheet of kelp (10cm square)

- Sesame salt, as needed

<Seasonings>

- 3 tablespoons of sake

- 1 tablespoon of mirin

- 1 teaspoon of light soy sauce

- 1 teaspoon of salt

[Preparation]

- Wash the rice and glutinous rice together in water at least 30 minutes before cooking and drain in a colander.

- Twist the broad bean pods, remove the beans from the pods and wash them in water.

・Pour boiling water over the fried tofu, peel the carrots and finely chop each.

・Finely chop the boiled bamboo shoots.

・Wipe off any dirt from the kelp with a damp cloth.

[How to make]

1. Put the fava beans in boiling water with salt, boil briefly, then drain in a colander. Once cooled, gently peel the outer skin from the black part of the beans.

2. Put the washed rice in the rice cooker and add the seasonings. Pour in water up to the normal mark, add the carrots, boiled bamboo shoots, and fried tofu, then place the kelp on top and switch on.

3. Once cooked, remove the kelp, add the beans, and steam for 10 minutes. Use a rice scoop to move around the rice cooker once to create a gap between the rice and the rice cooker. Gently mix the rice by lifting it from the bottom and serve in a bowl. Sprinkle with sesame salt to taste.

[Tips and tricks for this recipe]

- You can remove the fishy smell of the fava beans by boiling the surface in salt quickly. The flavor will be released into the boiling water, so be careful not to overcook them.

- If you mix too much, the beans will become sticky and like mochi, or they will fall apart, so be sure to mix gently!