Koshihikari

Koshihikari

🌍 Japanese πŸ‘οΈ 24 views

Koshihikari becomes a steamed Koshihikari rice bowl built around Koshihikari short-grain rice, filtered water, kombu. It delivers pearly, sticky grains with gentle sweetness and clean aroma, making it right for a simple rice bowl for grilled fish or pickles.

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πŸ”— Recipe adapted from Wikidata (Baked Good)

#Japanese
πŸ‘¨β€πŸ³ Instructions

Rinse Koshihikari rice until the water runs mostly clear and soak it briefly.

Steam with measured water and a small piece of kombu.

Rest the pot covered so the grains finish evenly.

Fluff gently and garnish with sesame, nori, and scallions.

🍷 Perfect Pairings

Complete your meal with these

πŸ₯— Sides

πŸ₯‚ Drinks

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