Rice cooked in the boiled water of boiled pork is a great dish. The spring onions and ginger stimulate the appetite even more.
Make Full Use of Boiled Pork
The key to making boiled pork is to not add salt. If salt is added, it becomes difficult for the rice to absorb water, and the rice becomes hard. By simply not adding salt, you can make delicious seasoned rice, takikomi-gohan.
Spring onion and ginger, mixed in after the rice is cooked, add a great deal of flavor to the dish. I would love to add boiled pork to this dish, but unfortunately, I almost never have boiled pork left over. I will try my best to save some for next time, but the problem is that it is so delicious that I end up eating it all.
Japanese Seasoned Rice with Boiled Pork, Spring Onion, and Ginger
- rice 300 mL
- pork boiled water 360 mL
- boiled pork (if available) 100 g
- spring onion 30 g
- ginger 10 g
- ajishio 1/2 tsp
- The amount of rice and boiling water is for pot cooking. You can use the rice cooker’s setting.
- If you have eaten it all, you can do without the pork. The rice will be delicious enough.
- Wash rice briefly and soak in pork boiled water for at least 30 minutes.
- Cook the rice.
- Cut the spring onions and ginger into thin strips. Break up the boiled pork.
- When the rice is cooked, add the spring onions, ginger, boiled pork, and ajishio, and mix roughly.
- Cover with a lid and let it steam for a while.