Cooked rice with pumpkin and sweet potatoes

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Cooked rice with pumpkin and sweet potatoes

Prep Time1 hour
Cook Time1 hour
Total time2 hours
Cuisine: Japanese
Author: Yuko Asano@Kuracooking
Cost: 500yen

Ingredients

  • 3 cups Rice
  • 3 cups Kelp broth
  • 100 g Sweet potato
  • 100 g Pumpkin
  • 1 pc Shimeji mushrooms
  • 1 piece Deep-fried tofu
  • 1 tbsp Sake
  • 2 tbsp Soy sauce
  • 2 tbsp Mirin (sweet cooking rice wine)
  • 1 pinch Salt
  • no taste Black sesame seeds
  • a lot Love

Instructions

  • Wash rice 1.5 hours before cooking and soak in kelp broth.
  • Cut sweet potato and pumpkin into bite-sized pieces.
  • Cut shimeji mushrooms into pieces.
  • Cut fried tofu into small pieces.
  • Pour off a little of the broth from 1, add sake,soy sauce, mirin, and salt, and adjust the water.
  • Add 2, 3, and 4 to 5, and cook.
  • Serve in bowls and sprinkle with black sesame seeds.

Notes

*The sweetness of sweet potato and pumpkin can be felt in this autumn rice.
©2021 Yuko Asano
Author：Yuko Asano / Kuracooking
浅野優子
I run a cooking school "Kura Cooking" in Iwakura City, Aichi Prefecture. I love "eating," "searching for delicious food," "making delicious food," and "creating new dishes," and I love to entertain people with my cooking ideas. If you are interested in Kura Cooking. Please contact us and we will be waiting for you in our classroom which is renovated warehouse built more than a century ago.