Rice and Barley Topped with Grated Yam
Barley rice topped with savory grated yam. A supreme pairing!
Photographed by Hideo Sawai
Rice & Noodles
Calorie count is per serving
Does not include time needed to soak and cook the rice.
Ingredients (Serves 4)
- 2 rice cups rice (400 ml)
- About 50 g rolled barley
[Grated yam topping]
- Net 200 g yamaimo Japanese yamNote
General term for many kinds of potatoes, such as naga-imo, tukune-imo and icyou-imo. Originally native to the Japanese mountains and known for its strong stickiness.
- 100 g white miso
- 300 ml water
- Net 200 g yamaimo Japanese yam
Mix the rice and barley and rinse. Drain and set aside for 40 minutes to allow the grains to soak up the moisture.
Rice with barley has a smooth texture and goes well with grated yam.
Cook the rice and barley in a rice cooker, using an equal amount of water. Transfer the cooked rice to a wooden rice tub, if available.
The wood absorbs excess moisture and keeps the freshly-cooked flavor of the rice.
Peel the yam and remove all the black spots, if any. Grate the yam over a suribachi grinding bowl, using a fine grater.
Leave a portion of the yam unpeeled to make it easier to hold.
Grind the grated yam until smooth.
Grinding the yam will make it airy and fluffy.
Dilute the miso with water and, using a ladle, gradually combine it with the yam.
Grind or rather whisk together the yam and miso water until smooth.
Serve the barley rice in individual bowls and top with grated yam.
[Suribachi] A mortar. Japanese mortars have radial patterned dents on the inner side to make ingredients into particulate pieces or paste.