Japanese Rice with Peas
Ingredients
- 300 gWhite rice (rinsed)
- 400 mlMineral water
- 150 gGreen peas (shelled)
- 1 tbspSake or rice alcohol
- 1 pinchGray sea salt
- 1 pckombu seaweed (wiped clean)
Method
Polished, glistening white rice with tender sweet peas. The kombu seaweed adds a deep, briny note that enhances the natural aroma of the grain.
- 1
Place the white rice in a bowl and rinse several times with cold water. Gently rub the grains between your hands. The water must run perfectly clear to remove excess starch and prevent sticking.
- 2
Drain the rice and place it in a heavy-bottomed pot. Add mineral water and let it soak. The grains need to absorb moisture to cook evenly to the core.
- 3
Add the sake, sea salt, and kombu seaweed over the rice. Spread the peas evenly on top. Do not stir at this stage to preserve the texture of the peas.
- 4
Cover tightly. Bring to a boil over medium heat, then reduce to the lowest setting as soon as steam escapes. Cook without ever lifting the lid to maintain constant heat.
- 5
Remove from heat and let rest covered. The residual steam finishes plumping the grains. Remove the kombu, then gently fluff the rice with a wooden spatula without crushing the peas.
Frequently asked questions
How do you get this dish right?
- Never lift the lid during cooking or resting; the steam is what guarantees the fluffiness.
- If you want vibrant green peas, blanch half of them separately and mix them in at the end.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat using steam to prevent the grains from drying out.
