Sweet and Savory Ginger Rice
A superb mixed rice dish made by simmering plenty of ginger and ground pork in a sweet and savory sauce, then folding it into freshly cooked rice. Parboiling the ginger mellows its heat, while the sweet-savory flavor and the refreshing aroma of shiso leaves make this incredibly appetizing.
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🍳 Cooking Flow
Cook the rice with slightly less water than usual to keep it firm. → Julienne the shiso leaves and ginger; parboil the ginger in boiling water for 1 minute and drain well. → Stir-fry sesame oil, ground pork, and ginger in a pan, add seasonings, and simmer for about 5 minutes. → Fold the cooked rice, toasted sesame seeds, and shiso leaves into the mixture.
Cooking Steps
Brief Cooking Order
Cook the rice with slightly less water than usual to keep it firm. → Julienne the shiso leaves and ginger; parboil the ginger in boiling water for 1 minute and drain well. → Stir-fry sesame oil, ground pork, and ginger in a pan, add seasonings, and simmer for about 5 minutes. → Fold the cooked rice, toasted sesame seeds, and shiso leaves into the mixture.
Introduction
A superb mixed rice dish made by simmering plenty of ginger and ground pork in a sweet and savory sauce, then folding it into freshly cooked rice. Parboiling the ginger mellows its heat, while the sweet-savory flavor and the refreshing aroma of shiso leaves make this incredibly appetizing.
Step 1
Wash the rice and place it in the rice cooker inner pot. To adjust the water content for mixed rice, pour in slightly less water than the 2-cup mark (reduce by about 2 tablespoons) and start the regular cooking cycle.
Step 2
Wash the shiso leaves, pat dry with a paper towel, remove the stems, and cut into thin strips (julienne).
Step 3
Peel the ginger, slice thinly, and then cut into fine strips.
Step 4
Boil water in a pan, add the julienned ginger, and parboil for about 1 minute, then drain well in a colander.
Step 5
Add sesame oil to a pan, heat over medium heat for about 30 seconds, and stir-fry the ground pork.
Ingredients List
Important Notes
💡 Parboiling the ginger for about 1 minute softens the sharp heat and bitterness, resulting in a pleasant flavor. (You can adjust to 30 seconds if you prefer more heat, or 1.5 minutes for a milder taste.)
⚠️ To prevent the rice from becoming soggy due to the moisture in the ingredients, use slightly less water than usual when cooking the rice (reduce by about 2 tablespoons).
🍳 When simmering the ingredients, stop while they are still slightly moist rather than letting them dry out completely, as this helps the flavors distribute evenly throughout the rice.
✨ Since shiso leaves can easily discolor over time, it is recommended to fold them in just before serving or sprinkle them on top.
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