Ginkgo Nut Rice Recipe
Japanese · Main course · 35 min total
A fragrant and nutty Japanese-style rice dish featuring tender ginkgo nuts, perfect as a side or light main course.
10
min prep
min prep
25
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 2 cups Japanese short-grain rice
- 2 cups water
- 1/2 cup shelled ginkgo nuts (fresh or frozen)
- 1 tablespoon sake
- 1 teaspoon salt
- 1 teaspoon soy sauce
- 1/2 teaspoon dashi powder (optional)
Instructions
- Rinse the rice under cold water until the water runs clear. Drain well.
- Combine rice, water, sake, salt, soy sauce, and dashi powder (if using) in a rice cooker or heavy-bottomed pot. Stir gently.
- Add the ginkgo nuts on top of the rice without stirring.
- If using a rice cooker, start the cooking cycle. If using a pot, bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes.
- Remove from heat and let steam, covered, for 10 minutes.
- Fluff the rice with a rice paddle or fork, mixing the ginkgo nuts evenly. Serve warm.
Tips
- If using fresh ginkgo nuts, blanch them in boiling water for 1 minute to remove the skins.
- For a richer flavor, substitute 1/4 cup water with 1/4 cup sake.
- Leftover rice can be refrigerated for up to 2 days and reheated in a microwave or steamer.
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