During the spring time when the English peas are in season, I make this dish often. The shelled fresh peas are added to the donabe after turning off the heat and cooked only with the carryover heat. When the dish is ready, the peas are nicely cooked through while they bring the beautiful fresh sweet aroma and retain the beautiful color and texture. This dish is also great for onigiri (rice balls) to take to picnic, as it tastes delicious at a room temperature, too.
EquipmentKamado-san (3 rice-cup size)
Servings4 - 5
- 1 tablespoon dry hijiki seaweed
- 2 rice-cups (360 ml) short grain rice, rinsed
- 1 1/2 cups (360 ml) vegetable stock or water
- 2 tablespoons sake
- 1 tablespoon white tamari (can substitute with soy sauce)
- 1 teaspoon sea salt
- 1 cup (240 ml) shelled fresh English peas
- Soak the dry hijiki in generous amount of water in a bowl for 30 minutes. Rinse, drain and gently press out excess moisture. Set aside.
- Combine the rice, stock, sake, and salt in Kamado-san. Let the rice soak in the liquid for 20 minutes.
- Spread the hijiki over the rice. Cover Kamado-san with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing from the top lid.
- Uncover and quickly add the English peas and spread on the surface, then cover again immediately. Turn off the heat and let it stand for 20 minutes.
- Uncover and fluff the rice with a rice paddle.