Kintoki Carrot Rice
Photographed by Masashi Kuma
Rice & Noodles
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 tofuNote
Tofu cut into thin slices, drained, then deep-fried.
- 600 ml rice
- 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 dashiNote
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.
Wash the rice. Put the rice in a strainer and let sit for about 30 min.
Chop the carrots and abura-age fried tofu into thin 1.5 cm strips.
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.