Pike Takikomi Rice, Ojiya-Style
- Difficulty
- Total time
- 1 h 55 min
- Hands-on
- 1 h 15 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentpot, steamer, donabe, grill or torch
Tasteumami, tangy, crispy, light, comforting
Ingredients
- 2 cups uncooked rice
- 400 ml water
- 2 pike
- 1 pack shimeji mushrooms
- 1 thumb of ginger
- 4 crunchy pickled plums
- 1 10cm squared sheet of kombu seaweed
[A]
- 1 tbsp cooking sake
- 1 tbsp light soy sauce
- ½ tbsp mirin
Garnish
- Shiso leaves, to taste
- Roasted sesame seeds, to taste
Method
- 1
Wash the rice and soak in water for at least 30 minutes and then drain.
- 2
Slice the pike in half lengthwise. Salt thoroughly. Let sit for 10 minutes and then use a paper towel to dry off any excess moisture. Grill until fragrant, which should be for around 7 minutes.
- 3
Slice the ginger and shiso leaves into strips.
- 4
Remove the base of the shimeji mushrooms and separate them.
- 5
Chop the pickled plums into small chunks.
- 6
In a donabe pot, add the kombu sheet, uncooked rice, and the water. Sprinkle the ginger slices, shimeji mushrooms, pickled plums, and pike on top. Put the lid on the pot and turn the heat on high.
- 7
Once boiling, turn the heat to low and cook for 15 minutes. Then turn the heat off and let steam for another 15 minutes.
- 8
Garnish with shiso leaves and roasted sesame seeds. Enjoy the first bowl as is, and then try a second bowl with soy milk poured over it.
Tips
- (OPTIONAL) Soymilk
- (Note: Japanese soymilk is very different from American soymilk. I believe it should be fine if you use any soymilk so long as it is plain/unsweetened.
Food safety
- Don't leave cooked rice at room temperature for more than 1–2 hours; refrigerate leftovers promptly.