EquipmentClassic-style Donabe (Small: 0.8-qt/ 800 ml or larger) or Kamado-san
- 6 tablespoons (1/2 rice-cup) short-grain white rice, rinsed
- 1/2 quart (500 ml) water
- 3 oz (100 g) daikon, cut into 1/8″ (3 mm) discs, then further cut into quarters
- 1/2 teaspoon sea salt
- a small handful of chopped daikon leaves or leaves from radish
- Ginger, cut into very thin shreds, for serving
- Chopped daikon sprouts, for serving
- Combine the rice and water in the donabe. Cover with a lid and set over medium-high heat. As soon as it starts boiling (about 10 – 12 minutes), turn down the heat to medium-low. Add the daikon, and stir with a wooden spatula and make sure the rice is not sticking to the bottom.
- Slide the lid slightly to leave a small open space. Gently simmer for about 12 minutes (the surface of the mixture bubbles gently but not loudly), or until the mixture is smooth and slightly thickened. Meanwhile, stir occasionally to make sure the rice is not sticking to the bottom.
- Uncover, add the sea salt and the daikon leaves. Gently stir, and remove from the heat.
- To serve, scoop a desired amount of rice into a rice bowl. Garnish with the ginger and daikon sprouts.
Combine the rice and water in a donabe, and bring to a simmer.
I used daikon and radish leaves.
Once the mixture starts to simmer, add the daikon.
Slide the lid slightly, so this will prevent the contents from boiling over.
Gentle simmering will cook the rice nicely.
Salt and leaves are added at the end.