“As it is this is a side dish, it can however have chicken or tofu added to it to make it a main. They soy glaze I refer to is one of my own recipes and can also be found here. If you cannot find dashi stock, use vegetable stock instead.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all the glaze ingredients into a saucepan and bring to boil. Simmer for 3 - 4 minutes until it becomes syrupy. remove from heat, leave to cool and store in a lidded jar until needed.
  2. Mix glaze and stock and set aside.
  3. Rinse rice in several changes of water and place in a large pan. Add everything else and cover.
  4. Bring to the boil and cook on a low heat for 10 minutes Turn off heat and leave to stand for another 10 minutes until liquid is absorbed.
  5. Stir well before serving.

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