Mamegohan

Servings: 3

Ingredients
1 1/3 cup Green Peas with pods
a pinch Salt
2 cups Water
1 2/3 cups uncooked rice
1 tsp salt
1 tbsp sake
2×2 inch Kombu dried kelp

Instructions
Wash the peas and remove peas from the pods.
Boil two cups of water in a saucepan over high heat.
Turn the heat down to medium heat and add the pods and a pinch of salt to cook for 5 minutes.
Remove the pods from the saucepan.
Add peas to the saucepan and cook for 2 minutes.
Turn the heat off and let it cool down for 30 mintues.
Wash and rinse the rice a few times, drain the water and set aside till the peas are cooled down.
When the peas have cooled down, drain the cooking water (but do not discard).
Place the rice in a rice cooker, pour 1 2/3 cup of cooking water from the step above. If you don’t have 1 2/3 cup add water to make up to 1 2/3 cup.
Add sake and salt and give it a stir.
Place the piece of dried kelp and set the rice cooker.
When the rice is cooked, remove the kelp and add drained peas onto the cooked rice and close the rice cooker to steam cook the rice and peas together for 10 minutes.
Toss the rice and peas with an wooden spatula to serve.

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