Mame Gohan - Japanese Green Pea Rice
A spring recipe made with white rice and green peas; the simplest and quickest Takikomigohan hit with few ingredients!
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Servings: 2 people
Calories: 433kcal
Equipment
Ingredients
- 150 g of frozen peas
Cooking the rice
- 200 g of japonica rice dry weight
- 1 tablespoon of sake
- 0.5 teaspoon salt
- 2 pieces of kombu
- 1 tablespoon light soy sauce
- Powdered dashi mixed with water. The quantity will depend on your rice cooker
Procédé
- Gather all ingredients
- Rinse the rice 4-5 times until the water runs clear, drain200 g of japonica rice
- In the rice cooker pot, add the well-drained rice
- Add sake, soy sauce, and salt, then fill with dashi up to the appropriate level for your rice cooker1 tablespoon of sake, 0.5 teaspoon salt, 1 tablespoon light soy sauce, Powdered dashi
- Place the kombu on top and start cooking the rice2 pieces of kombu
- Once the rice is cooked, remove the kombu
- Add the frozen peas and immediately close the rice cooker lid.150 g of frozen peas
- They will quickly thaw
Notes
In this recipe, I'll be using frozen peas. However, if you prefer fresh ones, I recommend cooking them separately to avoid that “wilted” and wrinkled appearance they might get if you put them in with the rice in the cooker.
Secondly, I also advise you to keep the water in which you cooked your peas to add it to the rice during cooking. This will allow it to absorb the pea flavor.
Nutrition
Calories: 433kcal | Féculents: 93g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Sodium: 141mg | Potassium: 263mg | Fiber: 7g | Sugar: 4g | Vitamin A: 577IU | Vitamin C: 30mg | Calcium: 34mg | Iron: 3mg
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