Kintoki Carrot Rice

Kintoki carrots give this rice dish a beautiful orange hue. Sprinkle some yuzu peel on top for an extra pop of color.

Kintoki Carrot Rice
Photographed by Masashi Kuma


Recipe by
Yoshihiro Murata

Easy

Vegetables

Rice & Noodles

Party

210kcal

10minutes

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

Ingredients (Serves 4)

  • 100 g carrots
    Note

    If available, use Kintoki carrots, a deep-red colored carrot originating in the Kyoto region.

  • 40 g abura-age
  • 600 ml rice
  • [A]

    • 1 tbsp salt (5 ml)
    • 1 tbsp sake (15 ml)
    • 1 tbsp usukuchi soy sauce (15 ml)
    • 600 ml dashi
  • Yuzu peel (finely chopped or grated)

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 into 1.5 cm thin strips.

3

Place the rice, carrots, abura-age and all the ingredients listed under [A] together into a rice cooker, and cook on the normal setting. When cooked, serve in individual rice bowls and sprinkle yuzu peel on top.