Kabugohan / steamed rice with Japanese turnip
1/3 of recipe: 199 calories; 3.8 g protein; 0.5 g fat; 42.1 g carbohydrate; 40.7 g net carbs; 75 mg sodium; 0 mg cholesterol; 1.4 g fiber
1/2 of recipe: 298 calories; 5.7 g protein; 0.8 g fat; 63.2 g carbohydrate; 61.1 g net carbs; 113 mg sodium; 0 mg cholesterol; 2.1 g fiber
1 180 cc cup (150 g) rice
2-3 kabu Japanese turnips (220 g in photo; 3 kabu roots, leaves from 1 root)
50-75 cc water (not in photo)
1 tbsp sake
1 tsp shiokoji salted rice malt
1 small piece kombu kelp
Rinse rice, drain, and let sit for 30-60 minutes.
5-10 minutes prior to starting to cook rice, grate kabu roots.
When ready to cook rice, put sake and 1/2-1/3 of specified amount of shiokoji in rice.
Gently squeeze excess moisture from grated kabu, and add liquid to rice.
Add water to 1-cup mark (if cooking in pot, measure kabu liquid, and
add water to make 180 cc).
Put grated kabu, and mix well.
Put kombu, and
Meanwhile, blanch kabu leaves in boiling water.
When leaf color brightens, immediately transfer to cold water to stop
cooking, drain when cool, squeeze out excess water, and chop.
When rice is done, wait 10 minutes, remove kombu, gently turn, add kabu leaves, and gently mix again.
Ready to serve.
- The skin of kabu, especially of small roots, does not need to be removed if very fresh.
- If a slightly rich taste is desired, add one small usuage thin deep-fried tofu (thinly sliced or cut into small pieces) — make sure to blanch it first to eliminate excess oil! Too much oil keeps usuage itself from absorbing flavoring while covering up the salty taste of other ingredients, making you want to eat more of salty items.
- If shiokoji is not at hand, a small amount (1/4-1/2 tsp) of salt works fine. Depending on the amount and type of salt, it would increase the above sodium content by 80-400+ mg per serving (80-200 mg when using Diamond Crystal kosher salt; the figure easily doubles with other brands and types of salt).