Sunday, January 8, 2012

Donabe Chirashi Sushi with Anson Mill’s Heirloom Rice


I rarely cook long-grain rice at home, but…

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I got premium-quality heirloom rice of Anson Mill’s.

So, I made sushi rice with it in double-lid donabe rice cooker, “Kamado-san”! First, I cooked the rice with the rice/water ratio 1: 1.25. (400 ml rice to 500 ml water). I made rice in a regular way with Kamado-san. The rice came out a bit on the softer side, but it was so shiny and nice. As soon as the rice was ready. I tossed it in vinegar seasoning (4T rice vinegar, dissolved with 1.5T raw brown sugar, and 1tsp salt)

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Meanwhile, I sauteed my 2-day sun-dried mushrooms (2 clumps of shimeji mushrooms and 8-10 shiitake mushrooms) in sesame oil, and steam-fried in 2-3T of sake for a few minutes. Then, I added some edamame, and seasoned with 1T of my homemade shio-koji. To finish, I tossed them with some thinly-sliced our home-grown yuzu rind! Once the sushi rice was ready, I mixed in 2/3 of mushroom mixture into the rice. Then, covered the top with the remaining mushrooms.

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It came out wonderful! The rice was so aromatic and fluffy. It was also quite fragile, and not chewy like Japanese rice. The flavor combination with shio-koji mushrooms was perfect, too.

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My happy rice dish. To serve, I squeezed some yuzu juice over rice.
Happy donabe life.