Shio-kombu is one of the staple items in my pantry. It’s shredded seasoned kombu (kelp), and I like to toss them in a simple salad or use as a topping over rice, tofu, add to stir-fry, etc. It’s so versatile. My Ginger Shio-Kombu Rice recipe in the DONABE Cookbook is one of the most popular recipes among the donabe fans.
Here’s another donabe rice dish using shio-kombu. It’s Shio-Kombu & Satsuma-Imo Gohan. It’s a simple and delicious donabe rice, cooked with shio-kombu and Japanese sweet potato. As a “guilty pleasure”, after scooping the rice into a bowl, I like to top it with a small slice of butter (this time, I used this special cultured seaweed butter from France) Super good.
Vegan option
This is a vegan dishEquipment
Kamado-san 3 Rice-cup SizeServings
4 - 5Ingredients
- 1 1/2 cups (2 rice-cups/ 360 ml) short grain rice, rinsed
- 1 1/2 cups (360 ml) dashi or water
- 2 tablespoons sake
- 1 teaspoon white tamari (or usukchi shoyu)
- 1 teaspoon sesame oil
- 1/3 oz (10 g) shio-kombu
- 8 oz (220 g) satsuma-imo (Japanese sweet potato), peeled and diced
- Butter, optional
Procedure
- Combine the rice with dashi, sake, white tamari, and sesame oil in Kamado-san. Let the rice soak for 20 minutes.
- Spread the shio-kombu over the rice, followed by the satsuma-imo. Cover with both lids and set over medium-high heat.
- Cook for 13 – 15 minutes or until 2 minutes after the steam starts puffing. Turn off the heat and let it stand (undisturbed) for 20 minutes.
- Uncover with both lids and fluff gently with a rice paddle. Serve into individual bowls at the table and top with a small slice of butter, if you like.
After resting 20 minutes, the dish smells so nice.
I like the little okoge (crunchy part) in the bottom.
With a little butter on top, it tastes magical!
