RECIPE: Wafu Whole Tomato Rice

 

As soon as I saw Hong Kong food blogger “Foods Sensei”‘s  (also on Facebook) Wafu Tomato rice posting, I wanted to make it immediately! Apparently the original Japanese Whole Tomato Rice recipe by “Ochikeron” is a huge internet sensation on YouTube (her page also on Facebook).  

It is nutritious and easy to make: using only the rice cooker, this is the Japanese version of rice pilaf. There’s only one catch: you must account for the water content from the tomato and reduce the quantity of cooking liquid (whether you are using water or dashi) by approximately 20% (it all depends on what type of rice or tomato variety you use, there are no set rules).  I have used even less liquid because I added an onion.

My version is a combination of both recipes; I have used a white+brown rice mix and added the onion; my garnishes are green scallions and seaweed. I had the rice for lunch with a sunny side up fried egg, the egg yolk oozed and blended so well with the rice, it was a very satisfying and delicious meal.

Thank you very much to Foods Sensei and Ochikeron for your wonderful original recipes! (OO)

Ingredients: (serves 2)

1 large tomato, 1/2 small yellow onion, 1/2 cup long grain jasmine rice, 1/2 cup long grain brown rice, 1 Tablespoon olive oil, 1 cup Japanese dashi broth, 2 teaspoons organic soy sauce, 2 teaspoons Japanese mirin, 1 fried egg (optional), nori and chopped green scallions for garnish.

*As usual I used my own homemade dashi, you can get dashi powder at Japanese food stores.

Preparation:

– Wash the jasmine rice grains and brown rice grains thoroughly

– Using the pot from your rice cooker, measure the dashi up to the mixed rice setting level (in this case it’s for 1 cup mixed rice); I then poured the dashi broth into a measuring cup and remove approximately 25% (or up to 30%) of the liquid; then pour the rest back into the rice pot.

– Add the rice grains, stir in olive oil, soy sauce, mirin and black pepper, mix very well.

– Wash the tomato and remove the stem; peel and slice the onion, then place them into the pot

 

 

– Put the pot back into the rice cooker, you must choose the right setting (mixed rice) and start to cook

– When rice is ready, using the rice paddle, “slice” through the tomato and onions, toss and mix the ingredients with the rice lightly.

 

– When rice is almost done, prepared the sunny side up fried egg **this is optional.

– Serve the rice in dish or bowl, garnish with nori and chopped green scallions.

Notes:

Here are the links to the original recipes; Foods Sensei is a Chinese food blog. Enjoy (OO)

http://foods-sensei.com/2014/11/16/

http://createeathappy.blogspot.ca/