Rice with Soy-Glazed Bonito Flakes and Sesame Seeds

Ingredients for Rice with Soy-Glazed Bonito Flakes and Sesame Seeds

• Leftover katsuo bushi (dried bonito flakes) from making dashi or 240ml katsuo bushi fresh from package

• 1 tablespoon sake

• 1/4 teaspoons sugar

• 1 1/2 tablespoons soy sauce

• 2 tablespoons sesame seeds, toasted

• 475ml Japanese short-grain rice

• 475ml water

How to make Rice with Soy-Glazed Bonito Flakes and Sesame Seeds

If using katsuo bushi flakes from package, moisten with a few drops of sake or water. Finely chop katsuo bushi, then cook in a dry heavy skillet over moderate heat, stirring frequently, until fragrant and mostly dry. Add sake, sugar, and soy sauce and cook over moderate heat, stirring frequently, until mixture is dry and glazed. Stir in sesame seeds and spread on a plate to cool.

Rinse rice in a bowl in several changes of cold water until water is almost clear; drain well in a large sieve. Combine rice and 475ml water in a 3-quart heavy saucepan and let stand 10 minutes. Cover with a tight-fitting lid and bring to a boil over high heat. Cook at a rapid boil (lid will be rattling and foam may drip down outside of pan) 5 minutes, or until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

Serve rice with bonito-flake topping.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.