Kintoki Carrot Rice
Kintoki carrots give this rice dish a beautiful orange hue. Sprinkle some yuzu peel on top for an extra pop of color.
Photographed by Masashi Kuma
Rice & Noodles
Calorie count is per serving.
Excludes time spent resting and cooking the rice.
Ingredients (Serves 4)
- 100 g carrots Note
If available, use Kintoki carrots, a deep-red colored carrot originating in the Kyoto region.
- 40 g abura-age
- 600 ml rice
- 1 tbsp salt (5 ml)
- 1 tbsp sake (15 ml)
- 1 tbsp usukuchi soy sauce (15 ml)
- 600 ml dashi
- Yuzu peel (finely chopped or grated)
Wash the rice. Put the rice in a strainer and let sit for about 30 min.
Chop the carrots and abura-age into 1.5 cm thin strips.
Place the rice, carrots, abura-age and all the ingredients listed under [A] together into a rice cooker, and cook on the normal setting. When cooked, serve in individual rice bowls and sprinkle yuzu peel on top.