Ingredients
|
Instructions
-
Combine the rice and glutinous rice, rinse together, then drain well in a colander.
-
Rinse the sasage beans, place them in a pot, add plenty of water, and bring to a boil over medium heat. Once boiling, discard the water.
-
Transfer the beans to the kakugama, add fresh water, and bring to a boil over medium heat. Reduce to very low heat and simmer for 20–30 minutes, until slightly firm. Drain, separating the beans from the cooking liquid.
-
Add water to the cooking liquid to make a total of 360 ml. Pour this into the kakugama with the rice mixture. Cook over medium-low heat; once boiling, cover, reduce to very low heat, and cook for 12 minutes.
|
★Cooking Tips with ANAORI kakugama
So exceptional that professionals agree it delivers the best results they’ve ever experienced when cooking rice, rice prepared in the kakugama is truly outstanding. Thanks to its even heat conduction, the rice cooks gently all the way to the core, producing beautifully defined, fluffy grains. With ease, it achieves a quality comparable to rice cooked in a traditional clay pot or hagama. In this recipe, the key is to simmer the sasage beans first, then cook them together with the rice using the cooking liquid. This method results in perfectly separated, well-defined grains.
|
Credit：
Recipe created by Miho Kawakami (@miho.kawakami.5)
