An easy mixed sticky rice using daikon leaves and tuna, made right in your rice cooker. The crunchy leaves and sticky rice infused with tuna's umami are exquisite. Perfect for busy days or for using up daikon leaves.
Ingredients
Main Ingredients (2 servings)
- Glutinous Rice 300g (approx. 2 cups)
- Canned Tuna 1 can (drained)
- Daikon Leaves 100-120g (from 1 daikon)
- Toasted Sesame Seeds 2 tbsp
Seasonings
- Mirin (Sweet Rice Wine) 2 tbsp
- Dashi Powder 1 tsp
- Salt 1/4 tsp
- Sesame Oil 2 tsp
- Salt (for taste adjustment)
Steps
- Rinse 300g (approx. 2 cups) glutinous rice and drain well.
- Place the rinsed glutinous rice in the rice cooker bowl. Add 2 tbsp Mirin (Sweet Rice Wine), 1 tsp Dashi Powder, and the drained 1 can of tuna on top.
- Add approximately 250ml water (or to the 2-cup mark for sticky rice) and set the rice cooker to the standard white rice cooking mode.
- Thoroughly wash 100-120g daikon leaves (from 1 daikon), removing any bugs or damaged parts.
- Blanch the washed daikon leaves in boiling water for about 1 minute 30 seconds.
- Drain the blanched daikon leaves in a colander, rinse quickly with cold water, and let them cool.
- Finely chop the cooled daikon leaves into 3mm to 5mm wide strips.
- Squeeze the chopped daikon leaves firmly by hand to remove excess water. Mix with 1/4 tsp salt and 2 tsp sesame oil.
- After the rice is cooked and has rested for 10 minutes, open the rice cooker.
- Add the seasoned daikon leaves and 2 tbsp toasted sesame seeds to the cooked glutinous rice and mix well. [Key Tip!] Mixing the daikon leaves in at the end helps maintain their crisp texture and vibrant green color.
- Taste and adjust seasoning with additional salt if needed.
- Once seasoned to your liking, it's ready. Transfer to a plate to preserve flavor.
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