Japan
Wakayama Usui Pea Rice
Wakayama Usui Pea Rice, adapted from the MAFF regional recipe for Wakayama. Ingredient amounts and cooking instructions are provided below.
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Method
2 clear steps
- 1
Wash the rice about 30 minutes before cooking and drain in a sieve. Shell and gently rinse the peas.
- 2
Put the rice and normal cooking water in a rice cooker, accounting for the sake. Add the sake and salt and stir, then add the peas and cook normally. Fold together gently when done. The source photo has an optional decorative fish-cake garnish; it is not required.
