Rice Cooker Sardine Rice with Grated Ginger, Sweet Corn & Green Onions

Name: Rice Cooker Sardine Rice with Grated Ginger, Sweet Corn & Green Onions
Yield: Serves 2
Cuisine: Japanese
Ingredients: one 3¾ oz [105 g] tin small sardines in olive oil (such as king oscar tiny tots), undrained; 1 ear fresh corn, husked and kernels cut off the cob; 1 ear fresh corn, husked and kernels cut off the cob; 1 ear fresh corn, husked and kernels cut off the cob; 3 green onions (green part only), thinly sliced; 3 green onions (green part only), thinly sliced; 4 fresh shiso leaves, cut into a chiffonade; one 3¾ oz [105 g] tin small sardines in olive oil (such as king oscar tiny tots), undrained; ¾ cup [180 ml] plus 2 tbsp chicken stock, dashi, or water; 1 cup [200 g] short-grain white rice; 2 tbsp soy sauce; one 1 in [2.5 cm] piece fresh ginger, peeled and julienned; ¾ cup [180 ml] plus 2 tbsp chicken stock, dashi, or water; ¾ cup [180 ml] plus 2 tbsp chicken stock, dashi, or water

Preparation info

Serves
2

Difficulty
Easy

Appears in

Tin to Table

By Anna Hezel

Published 2023

About

After interviewing Naoko Takei Moore for TASTE a few years ago, I became a quick convert to cooking with donabe, clay pots that have been part of Japan’s culinary history for centuries. Naoko’s business, TOIRO, sells a variety of donabe, and her book, Donabe, shares some of the joys and rituals of preparing and sharing meals in clay.

One of the first dishes I cooked with my kamado-san (rice cooker) donabe was one that Naoko posted on Instagram—a fluffy bed of rice cooked in dashi, s

Ingredients

Asia
Japan
Main course

Ingredients

Method