Rice and Barley Topped with Grated Yam

Barley rice topped with savory grated yam. A supreme pairing!

Rice and Barley Topped with Grated Yam
Photographed by Hideo Sawai


Recipe by
Yoshiharu Doi

Easy

Vegetables

Rice & Noodles

460kcal

20minutes

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 yam
      Note

      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

Directions

1

Mix the rice and barley and rinse. Drain and set aside for 40 minutes to allow the grains to soak up the moisture.

Advice

Rice with barley has a smooth texture and goes well with grated yam.

2

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.

Advice

The wood absorbs excess moisture and keeps the freshly-cooked flavor of the rice.

3

Peel the yam and remove all the black spots, if any. Grate the yam over a suribachi grinding bowl, using a fine grater.

Advice

Leave a portion of the yam unpeeled to make it easier to hold.

4

Grind the grated yam until smooth.

Advice

Grinding the yam will make it airy and fluffy.

5

Dilute the miso with water and, using a ladle, gradually combine it with the yam.

6

Grind or rather whisk together the yam and miso water until smooth.

7

Serve the barley rice in individual bowls and top with grated yam.

Tips

[Suribachi] A mortar. Japanese mortars have radial patterned dents on the inner side to make ingredients into particulate pieces or paste.