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Ingredients
- 1 1/2 cups short-grain rice
- 1/2 teaspoon salt
- 1/4 cup umeboshi, minced
- 1/4 cup minced fresh shiso
- 1 tablespoon toasted sesame seeds (page 596) for garnish
Method
- Wash the rice thoroughly in several changes of water, then put it in the saucepan in which you intend to cook it with water to cover by about an inch, along with the salt.
- If time allows, let soak for 20 to 40 minutes.
- Bring to a boil on top of the stove over medium heat.
- Cook, uncovered, until most of the water is absorbed, 8 to 12 minutes; small craters will appear on top of the rice.
- Turn the heat down to a minimum and cover.
- Cook for another 10 minutes or so, then turn off the heat.
- Stir in the umeboshi and shiso, sprinkle with the sesame seeds, and serve immediately or let sit for up to 30 minutes.
