Mame Gohan

Polished, glistening white rice with tender sweet peas. The kombu seaweed adds a deep, briny note that enhances the natural aroma of the grain.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 304
• Protein: 7 g
• Carbs: 64 g
• Fat: 1 g

Ingredients

• 300 g White rice ( rinsed )
• 400 ml Mineral water
• 150 g Green peas ( shelled )
• 1 tbsp Sake or rice alcohol
• 1 pinch Gray sea salt
• 1 piece kombu seaweed ( wiped clean )

Instructions

1. Rinsing the rice

   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. Soaking

   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. Seasoning

   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. Controlled cooking

   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. Resting and finishing

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat using steam to prevent the grains from drying out.