Kintoki Carrot Rice


Photographed by Masashi Kuma

Recipe by
Yoshihiro Murata

Easy

Vegetables

Rice & Noodles

210kcal

10minutes

Calorie count is per serving
Excludes time spent resting and cooking the rice

Ingredients (Serves 4)

  • 100 g carrots
    Note

    kintoki carrots if available .Deep-red colored carrot originating in the Kyoto region.

  • 40 g abura-age fried tofu
    Note

    Tofu cut into thin slices, drained, then deep-fried.

  • 600 ml rice
  • [A]

    • 1 tbsp salt (5 ml)
    • 1 tbsp sake (15 ml)
    • 1 tbsp usukuchi soy sauce (15 ml)
      Note

      Soy sauce made in the Kansai region. Light-colored, yet salty. Good for keeping the raw taste and color of the ingredients. Especially recommended for cooking vegetables

    • 600 ml dashi
      Note

      Japanese soup stock. Made with a lot of different ingredients, most commonly kombu kelp and bonito flakes.

  • Yuzu peel (finely chopped or grated)
    Note

    A common citrus fruit in Japan. The pulp is rough, thick, and has many oil glands. When you peel the skin, it gives out a strong fragrance. Used as a flavoring agent.

Directions

1

Wash the rice. Put the rice in a strainer and let sit for about 30 min.

2

Chop the carrots and abura-age fried tofu into thin 1.5 cm strips.

3

Place the rice, carrots, abura-age fried tofu and all the ingredients listed under[A] together into a rice cooker, and cook as it is normally done. When cooked, serve it in individual rice bowls and sprinkle the yuzu peels on top.