Asparagus Rice

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Asparagus is not an original Japanese vegetable, but is widely used for western cuisine, as well as for modern recipes such as this. If you have a donabe, use it rather than a rice cooker, as the flavor will be better, and you can bring the donabe to the table. A small quantity of butter added at the end gives an added richness and goes well with the asparagus.

Asparagus Rice
Serves 6
  1. 3 cups white rice
  2. 3 ½ cups dashi or chicken stock
  3. 8 spears of asparagus
  4. 2 tbsp light soy sauce
  5. 2 tbsp sake
  6. 1 tsp salt
  7. 2 tbsp butter
  1. Wash the rice as per the basic rice recipe. With a vegetable peeler, peel any hard portions of skin towards the bottom of the asparagus stalks. Cut into ½ inch pieces and add to the rice. Add dashi or chicken stock, light soy sauce, sake, and salt. Continue to prepare as per the basic rice recipeh, whether using a rice cooker or donabe.
  2. When the rice is finished, add the butter and stir gently with a rice paddle. The bottom will inevitably be brown and scorched because of the addition of the other ingredients. This is called okoge, and is delicious, as the flavor is concentrated and the texture, slightly chewy. You can either mix it in with the rest of the rice, or if you don’t like the look of it, separate the okoge portion to eat separately.
  1. This is a recipe that stands up to the flavor of powdered dashi, and one whole packet should be used.
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