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Japanese-Style Rice with Corn, Butter and Soy Sauce
Frozen corn kernels add color and sweetness to Japanese-style short-grain rice, with a little butter bringing richness and soy sauce adding umami. If you want to up the nutrition, substitute ¼ cup rinsed and drained quinoa or pearled barley for an equal amount of the rice. Whether you use only rice or mix your grains, be sure not to skip the soak or rest before or after steaming, respectively, as they are essential for even cooking.
4 to 6
Servings
50 minutes
10 minutes active
Ingredients
-
1½
cups Japanese-style short-grain white rice, rinsed and drained
-
1
tablespoon soy sauce
Directions
-
01In a large saucepan, stir together the rice, 2 cups water, the soy sauce and ½ teaspoon salt. Scatter the corn evenly over the top; do not stir. Cover and let stand for 30 minutes.
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June 25, 2022
Good Side dish for grilled pork, chicken etc.
Very Good! Requires a bit of planning as there is a 30 minute rice soak but a nice side dish to grilled pork, chicken etc. I think the amount of soy sauce could be increased a bit and will likely use a more flavorful dark soy sauce next time.
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