Green Pea Rice

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WHAT'S SPECIAL

Brighten up your rice with the colour of spring!

Rice is central to most Japanese meals. It is often dressed up according to the season, or in celebration of something. For example:

  • on March 3rd we eat chirashizushi for Hina Matsuri;
  • sekihan, or rice with red beans, is used for general celebrations such as weddings, birthdays and graduations; 
  • okowa is a glutinous rice dish flavoured with meat or vegetables according to season;
  • the ingredients in takikomi gohan also vary as the weather changes throughout the year.

In Japan, green peas are in season in the spring, so here’s a simple Japanese recipe to dress your rice with a shade of spring!

Fresh green peas in the pod taste best, but if you must, you can replace them with frozen or dried peas (cook according to package instructions, then mix in after cooking rice), or canned peas (mix in after cooking rice).

5 from 1 vote

Green Pea Rice

Servings 2
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins

Ingredients

  • 400 mL Japonica rice about 320 grams
  • 500 mL water
  • 300 g green peas in pod (100g if shelled)
  • 1 tbsp sake
  • 5 cm square kombu
  • ½ tsp salt

Instructions

  • 「PREP」Wash the rice in cold water and drain, following the method described here. Set aside for 15 to 30 minutes. Shell the peas while waiting.
    Green Pea Rice
  • Put the washed rice into a heavy bottomed pot and add the water, sake, salt, shelled peas and kombu. Cover with a lid and cook as usual, making sure to allow enough time for it to steam after cooking.
    Green Pea Rice - Step1
  • When it’s ready, remove the lid and stir to fluff up the rice. If using canned or cooked from dried/frozen peas, mix them in now! Serve warm, like the sun in springtime 🙂
    Green Pea Rice - Step2
Course: Rice
Cuisine: Japanese
Keyword: Rice, Spring, Vegetable

Did you make this recipe?

Please let us know how it turned out for you! Leave a comment below and tag @oishiwashokurecipes on Instagram and hashtag it #oishiwashokurecipes.

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