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混ぜご飯（とうもろこしと大葉の混ぜご飯）｜だれウマ【料理研究家】さんのレシピ書き起こし

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Ingredients

Rice : 2 cups
とうもろこし : 1個
サラダ油 : 小さじ1
塩 : 少々
(A) Soy sauce : 大さじ1
(A) Mirin : 大さじ1/2
(A) Butter : 5g
Water (for roasted corn) : 大さじ1と1/2
(B) Soy sauce : 小さじ2
(B) Cooking sake : 大さじ2
(B) Cold water : 360ml
(C) Kombucha : 小さじ1/2
(C) Butter : 10g
大葉 : 10枚

Time required

55minutes

Procedure

1) Washing rice 01:40
Place a colander over a bowl filled with water (not included in the recipe), add the rice, rinse it lightly, and immediately discard the water.
From the second time onwards, soak the rice in water (not included in the recipe) and rinse gently until the water becomes translucent, then remove it from the water.
Put clean water (not included in the recipe) and washed rice in a bowl and soak in the refrigerator for 30 minutes to an hour.
2) Preparing the vegetables 04:40
Peel the corn, cut it in half, and use a knife to scrape it apart to separate the kernels and cobs.
Lightly chop the washed perilla leaves.
3) Roasting corn 06:13
Add salad oil to a frying pan and heat over medium heat.
Once hot, add the corn and salt and stir fry until browned.
Once the corn has browned, add (A) and stir fry.
Once the ingredients have boiled and you can smell the aroma, turn off the heat.
Add water (for the roasted corn) and mix with the corn, scraping off any burnt bits from the frying pan.
4) Cooking rice 07:46
Put the rice from step 1 into a colander and leave it for 5 minutes to drain thoroughly.
Put the rice and (B) in a clay pot, then add (C) and the corn cob, cover and cook over medium heat for 10 minutes.
Cover and simmer on low heat for 15 minutes.
Turn off the heat, open the lid and remove the corn cob.
Add the perilla leaves and ingredients 3 along with their juices, then cover and steam for 10 minutes.
5) mix 10:22
Open the lid, mix in a cutting motion and it's done.

Point

・The amount shown is for four people.
-Since raw rice will absorb dirt and the smell of bran, rinse it lightly with plenty of water the first time and discard it immediately.
- If you wash the rice too much, the sweetness, flavor, and nutrients will be lost, so wash the rice when the water becomes translucent.
- If rice is soaked for a long time, the starch and flavor will dissolve, so do not soak it for more than an hour.
- Adding a small amount of salt to corn before frying it will bring out its sweetness.
- If cooking in a rice cooker, add (B) and then add cold water up to the 2-cup line and cook on the quick cook setting.
- By simmering the seasonings until they are almost browned, you can bring out the fragrant aroma and richness of the flavor.
- By cooking rice with cold water and gradually increasing the temperature, the starch in the rice is converted into sugar.
-Cooking rice with corn cobs will impart sweetness and aroma to the rice.