Tomorokoshi gohan / steamed rice with corn
Sweet kernels of corn instantly make ordinary rice a summer dish. Julienned green shiso perilla leaves offer a nice counter punch, preventing the rice from becoming too mellow.
1/3 of recipe:
209 calories; 4.0 g protein; 0.9 g fat; 43.5 g carbohydrate; 42.5 g net carbs; 79.3 mg sodium; 0 mg cholesterol; 1.0 g fiber
1/2 of recipe:
313 calories; 6.0 g protein; 1.3 g fat; 65.3 g carbohydrate; 63.8 g net carbs; 101 mg sodium; 0 mg cholesterol; 1.5 g fiber
<Ingredients>
1/2 ear corn (133 g in photo)
2 shiso (aojiso) green perilla leaves
1 tbsp sake
1/2 tsp shiokoji salted rice malt
1 small piece kombu kelp
Approx. 180 cc water
<Directions>
1.
Rinse rice, drain, and let sit for 30-60 minutes.
2.
When about ready to cook, scrape off kernels from corn cob.
3.
Put all wet seasonings (sake and shiokoji), and add water to 1-cup mark.
4.
When done, wait 10 minutes.
Remove kombu and corn cob.
5.
Meanwhile, julienne shiso leaves.
6.
Serve rice in individual bowls, and top with shiso leaves.
<Notes>
- If shiokoji is not available, use 1/4 tsp of salt (this would increase sodium content by around 100-290 mg per 1/2 of recipe above).
- You can comfortably add up to 2/3 of a ear of corn in the above recipe. If an entire ear of corn is added, it might become more of a corn dish than a rice dish.
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