This recipe is simply rice, fish, and ginger—Japanese home cooking that puts a light dinner on the table without muss. It is a recipe inspired by Kyoto Foodie whose blog is dedicated to the culinary culture of Kyoto, Japan. I was cooking only for myself, trying to get ready for two weeks in Florida, and depressed by the cold weather (snow!!) and the early darkness of Michigan. The rice cooked with sardines was tasty for lunch (hot), dinner (room temperature), and microwaved just a little at work. Of course it is best served immediately from the pot, with a nice bowl of miso soup, and some pickles; but cooking for one means eating leftovers from a recipe meant to serve 3 or 4.
It gets dark early here in Florida in November, too, but it’s amazing what real sunlight and warm weather will do to lift energy levels. Note: I’m now in the Sunshine State, but I’m posting this recipe on the date I cooked it.
Iwashi Gohan
notes for my recipe
- 1 cup rice (I used Kokuho Rose brand, grown in California)
- 1 cup water plus 1 Tablespoon
- 2 1/2 Tablespoons sake
- 1/2 Tablespoon mirin
- 6 ounces sardines (I used cleaned frozen smelt)
- a thumb-sized piece of ginger, julienned
- salt (about 1/4 teaspoon)
- dried kombu (a piece about 2 inches square)
- 3 or 4 small green onions, sliced into rings
Wash your rice if necessary. Put the rice, water, sake, and mirin into a deep saucepan (rice and water should fill 1/2 or less of the pan). Add the pinch of salt and kombu.
Bring the water to a boil, then add the ginger and fish. Cover the pot and turn the heat down to low. Cook, without lifting the lid for 20 minutes. Turn off the heat and let the rice sit for 10 minutes. Use a rice paddle (or a large flat spoon) to gently turn and fluff the rice. The fish will break into smaller pieces as you do this. Serve and garnish with the green onions. You might like to flavor your bowl with a little soy sauce.
Mr. Tess took this picture
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