Name: Wakame Seaweed Rice
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: For 1 Japanese-style rice cup (approx. 1.5 servings)
Cuisine: Japanese Cuisine
Ingredients: Rice, 1 Japanese-style rice cup (approx. 150g); Dried wakame seaweed, 4g; Shiro Dashi (White Soy Sauce Base), 1/2 tbsp; Usukuchi Soy Sauce (Light Soy Sauce), 1 tsp; Sugar, 2 pinches; Salt, 1 pinch; Toasted sesame seeds

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Original: English

Wakame Seaweed Rice

by 食事処さくらの料理教室

From rehydrating dried wakame seaweed to seasoning it and mixing it with rice, this recipe is packed with pro techniques for a truly exquisite wakame rice. Elevate your everyday meals with a simple touch that makes this nostalgic flavor even more delicious. Experience its simple yet profound taste.

Ingredients

Scale:

Main Ingredients (For 1 Japanese-style rice cup (approx. 1.5 servings))

Rice, 1 Japanese-style rice cup (approx. 150g)
Dried wakame seaweed, 4g

Seasonings

Shiro Dashi (White Soy Sauce Base), 1/2 tbsp
Usukuchi Soy Sauce (Light Soy Sauce), 1 tsp
Sugar, 2 pinches
Salt, 1 pinch
Toasted sesame seeds

Steps

Place the rice in a colander and quickly rinse the first water. Then, add water again and gently rub the rice a few times without breaking the grains. Repeat the process of changing the water about 2 more times. (Key Tip!) Rinse the first water quickly. Over-washing can cause a loss of flavor, so be careful.
🕒 00:23
Place the drained rice (1 Japanese-style rice cup) into the inner pot of your rice cooker.
🕒 01:25
Add water to just below the 1-cup marking on your rice cooker and lightly mix in 1/2 tbsp Shiro Dashi (White Soy Sauce Base). (Key Tip!) Since the wakame seaweed will also add moisture, a slightly reduced amount of water is perfect. Use just enough Shiro Dashi not to overpower the wakame's flavor.
🕒 01:39
Cook the prepared rice using the normal cooking setting. (Key Tip!) Cooking it this way results in a more delicious outcome compared to mixing it with leftover rice.
🕒 02:09
In a bowl, add 4g of dried wakame seaweed and water. Let it rehydrate for 5 minutes. (Key Tip!) Rehydrating in a large amount of water can cause the flavor and umami to leach out. Rehydrate in the minimum amount of water needed for 5 minutes.
🕒 02:26
Squeeze the rehydrated wakame seaweed firmly with both hands to thoroughly drain the water. (Key Tip!) Adhering to this water amount and rehydration time will maximize the umami and flavor.
🕒 03:34
To the drained wakame, add 1 tsp Usukuchi Soy Sauce (Light Soy Sauce) and 2 pinches of sugar. Mix well until combined. (Key Tip!) The sugar adds depth and presence to the wakame's seasoning, significantly enhancing its flavor. It's important to season the wakame thoroughly here, rather than just mixing it with the rice. If the wakame pieces are large, cut them into bite-sized pieces that are easy to eat with the rice.
🕒 03:48
Transfer the cooked rice from the rice cooker to a bowl. (Key Tip!) If you mix while the inner pot is still hot, the rice will steam and become mushy. Transferring to a bowl prevents this.
🕒 05:06
Add the seasoned wakame seaweed to the rice in the bowl. Add 3 pinches of toasted sesame seeds, lightly crushing them with your hands as you add them. (Key Tip!) Crushing the toasted sesame seeds releases their aroma and flavor. Use toasted sesame seeds instead of sesame oil, as sesame oil can overpower the wakame's flavor. By mixing the wakame in at the end instead of cooking it with the rice, you maximize its umami and flavor.
🕒 05:10
After mixing everything, taste and add 1 pinch of salt to adjust the flavor. (Key Tip!) Adding salt at the end sharpens the taste and makes the overall flavor more distinct.
🕒 06:22
Plate and serve.
🕒 07:00