Japanese-Style Rice Porridge by Masaru Ogasawara
The Japanese chef shares a recipe from the book ‘MUNCHIES’, taken from the successful series ‘Chef’s Night Out’.
Reprinted with permission from ‘MUNCHIES: Late-Night Meals from the World’s Best Chefs’ by JJ Goode, Helen Hollyman, and the editors of MUNCHIES, copyright Brayden Olson © 2017
Chef Masaru Ogasawara shares a recipe for Japanese-style rice porridge in the book MUNCHIES: Late-Night Meals From The World’s Best Chefs. The book is part of the popular Chef’s Night Out series by VICE, which compiles stories taken from the best moments of the series, as well as various recipes that are perfect for long evenings shared with friends.
This rice porridge owes its Japanese twist to the presence of the unique flavour umami, obtained from dashi broth and the trio of sake, mirin, and soy sauce.
Masaru Ogasawara is a Japanese chef who lives in Toronto, where he opened Guu Izakaya. He grew up in Tokyo, with a father who owned an Italian restaurant and a mother who was a culinary instructor, then settled in Canada. He opened his first restaurant on the west coast in Vancouver, before leaving for Toronto five years later, where he continued to establish himself. Masaru Ogasawara now runs six restaurants in Canada.
Ingredients
30 g bonito stock powder, preferably Hon Dashi
15 g kombu dashi powder
480 g steamed white rice
60 ml sake
2 tablespoons mirin
2 tablespoons soy sauce
Kosher salt
2 large eggs, roughly beaten
30 g dried wakame seaweed, soaked in water for 5 minutes until soft, then drained
1 box spring onions, cut into 2.5-cm pieces
To serve with grilled salmon or chicken (optional)
Method
In a medium saucepan, bring 875 ml water to the boil. Add the bonito powder and kombu powder and cook for 1 to 2 minutes, until dissolved.
Add the rice, reduce the heat to low and cook uncovered for around 1 hour, stirring from time to time, until the rice is soft and the grains begin to break apart.
Add the sake, mirin, soy sauce, and salt. Add the eggs and cook for 30 to 45 seconds, until the mixture starts to set. Incorporate the wakame seaweed and spring onions and divide into six bowls. Serve with grilled salmon or chicken, if desired.
Munchies: Late-Night Meals From The World’s Best Chefs (2017), by JJ Goode, Helen Hollyman and the editors of MUNCHIES, published by Ten Speed Press, Penguin Random House LLC.
Reprinted with permission from ‘MUNCHIES: Late-Night Meals from the World’s Best Chefs’ by JJ Goode, Helen Hollyman, and the editors of MUNCHIES, copyright Brayden Olson © 2017
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