Name: Japanese Rice with Asparagus
Yield: Serves 2-4
Cuisine: Japanese
Ingredients: 700 ml/1¼ pints Vegetable stock; 2 tbsp groundnut (peanut) oil; 2 tbsp finely shredded fresh root ginger; 2 tbsp light soy sauce; 150 ml/¼ pint Japanese sake, Chinese rice wine or dry sherry; 1 tbsp dark soy sauce; ¼ tsp salt; 450 g/1 lb fresh asparagus, trimmed and cut diagonally into 7.5cm/3in long pieces; 425 ml/15 fl oz short grain rice

Preparation info

Serves
2-4

Difficulty
Easy

Appears in

Ken Hom Cooks Noodles & Rice

By Ken Hom

Published 1998

About

Ingredients

425 ml/15 fl oz short grain rice
700 ml/1¼

Method

Place the rice in a heavy pan with the stock, soy sauces and sake and bring to the boil. Continue boiling for 15-20 minutes or until most of the surface liquid has evaporated. By now the surface should have small indentations and look rather like a pitted crater. At this point, cover the pan with a very tight-fitting lid, reduce the heat to as low as possible and let the

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Japanese Rice with Asparagus

Ingredients

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