1.5 rice cups (360 ml) short grain rice, rinsed
1 .5 cups (355 ml) kombu & bonito dashi or your choice of stock
2 Tbs. sake
2 tablespoons light soy sauce (usukuchi)or dark (koikuchi )if not available
2 oz (60 g) ginger, peeled and finely julienned
8 oz (240 g) canned oiled sardines, use all the oil.
Chopped mitsuba (Japanese parsley) for garnish (can substitute with chives)
Sansho powder, for serving
Combine the rice, dashi, sake and soy sauce in Donabe or whatever covered pot you use to make rice. Let the rice mixture soak for 20 minutes.
Spread the ginger over the rice, and arrange the sardines neatly on the top.
Cover Donabe or pot and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid.
Turn off the heat and let it stand for 20 minutes.
Uncover and garnish with chopped mitsuba. Gently scoop into individual bowls and sprinkle some Sansho powder to enjoy.
