Asparagus Rice

Asparagus is not a traditionally known vegetable in Japan, though in recent decades its become very popular. I use the stalk parts of the asparagus stalks after using the tips in something else, so it ends up being quite economical.

Makes about 5-6 cups of cooked rice

• 2 cups (about 500ml) cut up asparagus stalks
• 2 rice cooker cups of uncooked rice, or 1 1/2 US cups (about 360ml)
• 1 Tbs. mirin
• 1 tsp. salt
• Pinch of dashi granules (optional)
• Pinch of sugar (optional, but it does enhance the flavor of the asparagus)
• The appropriate amount of water for cooking the rice
• Water and salt for cooking the asparagus

The method is the same as for the green pea rice.

Wash the rice as you normally would (see how to wash and cook rice). Add the sake, salt and pinch of dashi granules to the water, and cook the rice as you normally would.

When the rice is done, boil the cut up asparagus stalks until just tender in salted water. Drain, and mix in to the rice gently.

This is good warm or cooled, so it is of course great for bentos. This one is especially good with a bit of toasted sesame seed sprinkled on top.

Picture:

Source: http://justbento.com/handbook/recipe-collection-mains/spring-maze-gohan-green-pea-rice-asparagus-rice

Recipe category: Sides