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Mixed rice (corn rice) | Transcript of restaurant Sakura's recipe

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

rice : 2 go
とうもろこし : 1本
(A) Light soy sauce : 小さじ2
(A) Umami seasoning : 1つまみ
塩 : 2つまみ

Time required

40minutes

Procedure

1) wash the rice 00:34
Rinse the rice with a colander.
Rinse off the first water immediately, then add enough water (not listed) to cover the rice and wash by stroking.
Repeat 3 times until the water becomes thin and cloudy, then drain and leave in a colander for 30 minutes.
2) do the preparation 02:23
Peel the skin off the corn, wash it with water and remove the whiskers.
Cut in half and peel off the core while rotating.
After peeling off the four sides, peel off the corners as well.
3) cook rice 04:49
Put the rice in the pot and add water (not listed) to the bottom of the 2 cup memory.
Add (A) and mix, then add 2 and spread evenly without mixing.
After adding the core of the corn, put it in the rice cooker and cook it quickly.
4) 仕上げる 06:29
炊けたら芯を取り出し、しゃもじで軽く混ぜ、塩をひとつまみ加え再度軽く混ぜる。
再度、塩をひとつまみ振り軽く混ぜたらお茶碗に盛りつけて完成。

Point

・Ingredients are for 2 people.
・By leaving the rice without soaking it in water, you can cook rice that is sticky and grainy.
・Rice will crack or dry if left for too long, so cook within an hour after washing.
・When cutting corn, it is easier to cut with the base of the knife while keeping the tip of the knife on the cutting board.
・When peeling the corn, the trick is to use only the weight of the knife to cut it without applying force to the knife.
・Be sure to add the corn after mixing the rice and seasonings.
・If you add corn, do not mix.
・If the rice is soaked in water beforehand, cook it quickly.
・The cooking time varies depending on the rice cooker, so it is not included in the required time.