Name: Plum and Chirimen Rice Pilaf
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: Serves 2 (using 2 rice cooker cups)
Cuisine: Japanese Cuisine
Ingredients: Glutinous Rice 1.5 rice cooker cups (approx. 225g); Regular Rice 0.5 rice cooker cup (approx. 75g); Crispy Pickled Plums (Ume) about 8; Edamame, shelled, about 60g; Chirimen (Small Dried Sardines) 15g; Cooking Sake (Rice Wine) 1 tbsp; Yukari (Shiso Furikake) 2 tsp; Toasted Sesame Seeds 1 tbsp

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Original: English

Plum and Chirimen Rice Pilaf

by kattyanneru/かっちゃんねる

A store-bought style 'Crispy Plum and Chirimen Rice Pilaf' that's easy to make in a rice cooker. Adjusting the ratio of glutinous rice to regular rice makes it palatable even in summer. The refreshing flavor of yukari and crispy plums, along with the umami from chirimen, is exquisite. This dish, which can be made vibrantly colored by timing the addition of ingredients, is also recommended for bento boxes.

Ingredients

Scale:

Main Ingredients (Serves 2 (using 2 rice cooker cups))

Glutinous Rice 1.5 rice cooker cups (approx. 225g)
Regular Rice 0.5 rice cooker cup (approx. 75g)
Crispy Pickled Plums (Ume) about 8
Edamame, shelled, about 60g
Chirimen (Small Dried Sardines) 15g

Seasonings

Cooking Sake (Rice Wine) 1 tbsp
Yukari (Shiso Furikake) 2 tsp
Toasted Sesame Seeds 1 tbsp

Steps

Combine and wash 1.5 rice cooker cups (approx. 225g) of glutinous rice and 0.5 rice cooker cup (approx. 75g) of regular rice. [Key Tip!] If using only 2 rice cooker cups of glutinous rice, drain well for 30 minutes after washing before use.
🕒 00:44
Place the washed glutinous and regular rice, drained for 30 minutes, into the rice cooker pot.
🕒 01:02
Add 1 tbsp of Cooking Sake (Rice Wine) and water up to between the 2-cup and 1.5-cup lines for regular rice. Flatten the rice and cook using the regular white rice setting. [Key Tip!] Use the 'Okowa' (rice pilaf) mode if available. Glutinous rice absorbs a lot of water, so reducing the water slightly compared to cooking white rice will yield better results.
🕒 01:08
Remove the pits from about 8 Crispy Pickled Plums (Ume) and finely chop them into bite-sized pieces, retaining some texture.
🕒 01:42
Thaw frozen edamame and shell about 60g of beans.
🕒 02:02
Once cooking is complete, let it steam with the lid on for 10 minutes.
🕒 02:17
Using a rice paddle, gently mix the cooked rice from the sides inwards, making a cross cut, and then mixing everything together.
🕒 02:29
Transfer the cooked rice to a bowl. Add 2 tsp of Yukari (Shiso Furikake) in about two portions, mixing with a cutting motion. [Key Tip!] Adding Yukari during cooking can cause the color to fade, so mixing it in afterward results in a more vibrant color.
🕒 02:44
Once the Yukari is evenly mixed, add 15g of Chirimen (Small Dried Sardines), 1 tbsp of Toasted Sesame Seeds, and the chopped plums and edamame. [Key Tip!] Reserve a small amount for garnish. If young children find the crispy plums too sour, they can be added as a topping later.
🕒 02:58
Mix everything thoroughly until uniform. Serve in bowls and top with the reserved garnish.
🕒 03:06