Myoga Yukari Rice (Mazegohan)

Name: Myoga Yukari Rice (Mazegohan)
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 3 myoga ginger; 2 bowls cooked Japanese short-grain rice ((freshly cooked; typically 1 cup, 150 g per bowl)); 2 tsp Yukari Rice Seasoning; 2 tsp toasted white sesame seeds

This Myoga Yukari Rice (Mazegohan) is a mixed rice dish made with Japanese ginger and dried red shiso seasoning. It is tangy, aromatic, and so beautiful to look at. Serve it as part of your summer meal.

⏱ 10 min 🔨 Prep 10min 📊 Easy 🍽 2 servings 👁 7

Ingredients

2 servings

3 myoga ginger
2 bowls cooked Japanese short-grain rice ((freshly cooked; typically 1 cup, 150 g per bowl))
2 tsp Yukari Rice Seasoning
2 tsp toasted white sesame seeds

Instructions

Gather all the ingredients.
Discard the bottom ends of 3 myoga ginger. Thinly slice the myoga diagonally.
Run a large bowl (here I used a sushi okay, but you can also use a baking sheet) under cold water to make it wet, so the rice won't stick. Add 2 bowls cooked Japanese short-grain rice and 2 tsp yukari seasoned rice to the bowl and mix them all together.
Add 2 tsp toasted white sesame seeds and the thinly sliced myoga ginger.
Gently mix together with a rice paddle (scooper) in a slicing motion so that the rice doesn't get mushy. Serve in rice bowls and enjoy!
You can keep any leftover rice in an airtight container and store it in the freezer for a month. I don't recommend refrigerating rice as it gets hard. I freeze my rice even when I plan to eat it the next day.

Rice & Noodles myogariceyukarijapanese