Ingredients
2 cups Japanese Short Grain Rice
1-1/2 cup Water
1 Tablespoon Cooking Sake
1 teaspoon Sea Salt
5 drops Sesame Oil
2 cups Kabocha Squash
Method
Sources
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Mild rice vinegar — sushi rice, sunomono, pickled ginger
Japanese-style curry blocks — just add vegetables and meat to water
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
Japanese clay pot for rice, hot pot, steaming
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Japanese-style curry blocks — just add vegetables and meat to water
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
Japanese clay pot for rice, hot pot, steaming
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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First, in your electric pressure cooker, mix all the ingredients (except squash) with a wooden spoon. Add the squash into the pot. Close the lid, cook at high pressure for 7 minutes, then 10 minutes natural release. Open the lid and mix the squash well with the rice.