Japanese Rice with Asparagus

Name: Japanese Rice with Asparagus
Cuisine: Japan
Ingredients: short-grain rice measured to the 450 ml (15 fl oz) level in a measuring jug; 2 tablespoons light soy sauce; 750 ml (1¼ pints) vegetable stock; 150 ml (5 fl oz) sake, rice wine or dry sherry; 1 tablespoon dark soy sauce; 150 ml (5 fl oz) sake, rice wine or dry sherry; 150 ml (5 fl oz) sake, rice wine or dry sherry; 2 tablespoons oil, preferably groundnut; 450 g (1 lb) fresh asparagus; ¼ teaspoon salt; 2 tablespoons oil, preferably groundnut; 2 tablespoons finely shredded fresh ginger

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

This is a traditional Japanese dish, classic in its simplicity. Appealing to the eye as well as the palate, it is so satisfying that it is almost a meal in itself. This delectable dish is based on short-grain rice. You can substitute broccoli or runner beans for the asparagus.

Ingredients

short-grain rice measured to the 450 ml (15 fl oz) level in a measuring jug
750 ml

Asia
Japan
Main course
Vegan

Method

Cook the rice according to the method given for long-grain rice on p.186, but substitute stock for the water and add the soy sauce and sake.

Cut off the tough ends of the asparagus, then cut the stalks diagonally into 7.5 cm (