A comforting Japanese rice porridge flavored with spring herbs and topped with daikon and grilled mochi.
Ingredients
- 7 sortes Herbs/greens of your choice (7 varieties)
- 4 cm Daikon
- 150 g Uncooked short-grain Japanese white rice
- 1 l Water
- 2 g Diamond Crystal kosher salt
- 2 pieces Mochi (kiri mochi)
- to taste Condiments of your choice (tsukemono, tsukudani, umeboshi)
Method
- Rinse the rice, drain it, and place it in a heavy-bottomed pot (donabe or Dutch oven). Add the water. Soak for 30 minutes (optional).
- Bring to a boil over medium heat, then reduce the heat to low. Partially cover and simmer for 30 minutes (20-25 if the rice was soaked) without stirring.
- While the rice cooks, peel the daikon, cut it lengthwise into quarters, then into thin slices. Blanch it for 4 to 5 minutes in a pot of salted boiling water. Drain and set aside.
- Blanch the herbs for 20 to 30 seconds in the same boiling water, then transfer them to an ice-water bath. Drain, squeeze dry, and cut them into pieces.
- Once the rice is cooked, check the consistency: add a little water if the porridge is too thick. Season with salt to taste.
- Stir in the herbs and daikon. Cover and let rest for 5 minutes off the heat.
- Meanwhile, cut the mochi in half and toast it dry in a skillet or toaster until golden and puffed. Add it to the porridge.
- Serve in individual bowls with the savory condiments of your choice.
Nutrition
Per serving
- Energy
- 112.4 kcal
- Protein
- 2.26 g
- Carbohydrate
- 24.19 g
- Fat
- 0.32 g
- Fibre
- 0.8 g
- Calcium
- 1.25 mg
- Iron
- 0.1 mg
- Magnesium
- 0 mg