BRUSHSTROKE – Chef Isao Yamada

11 parts of dashi
1 part of sake
1 part of usukuchi (light-colored) soy sauce

Gently wash the rice in cool, clean water, then set aside in a colander or strainer to drain for 30 minutes.

Mix one part of the washed and dried rice to one part of the stock. (i.e., 2 cups dashi for 2 cups of rice).

Place the dashi and rice in a donabe pot along with any ingredients you would like to cook with them (scallops, crab, ginger, etc.).

On a home stove, heat the donabe on the highest flame until it reaches a boil.

Once the donabe comes to a boil, lower to a simmer and cook for about 12 minutes.

After 12 minutes, cut the heat and let the donabe sit for at least 8 minutes without removing the lid in order to fully steam the rice. you may garnish with fresh herbs or greens before serving (mitsuba, kinome, micro- greens, etc.).

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