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SPRING VEGETABLE DONABE RICE
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Spring Vegetable Donabe Rice

Plain rice can be made in the donabe (clay pot) and this recipe is an elevated more flavorful version of it! This spring-inspired donabe rice dish is filled with my favorite spring vegetables including asparagus, peas, sugar snap peas, and green onions.
Course: dinner, Rice, Side Dish
Cuisine: Asian, Japanese
Keyword: asparagus, clay pot rice, dashi stock, donabe, donabe rice, green onion, japanese, peas, rice, seasonal cooking, short grain rice, spring, spring vegetables, sugar snap peas

Ingredients

  • 2 cups Short-Grain White Rice washed
  • 1 3/4 cups Dashi Stock
  • 2 tbsp. Soy Sauce
  • 1 tbsp. Mirin
  • 1/4 cup Asparagus Stalks chopped
  • 1/4 cup Sugar Snap Peas chopped
  • 1/4 cup English Peas
  • 2 Green Onions chopped

Dashi Stock

  • 2 cups Water
  • 1 piece Dried Kelp Kombu 3 inch x 3 inch
  • 1 slice Ginger 2 inch
  • 2 Dried Shiitake Mushrooms
  • 1/4 cup Bonito Flakes

Instructions

  • Prepare dashi stock. Combine water, dried kelp, and ginger in a pot and bring it up to a boil. Simmer for 5 minutes. Turn off heat and add bonito flakes. Steep for 30 minutes and strain. Reserve shiitake mushrooms and kelp.
  • Wash your rice until the water runs clear. Soak rice in cold water for a minimum of 30 minutes to 1 hour or overnight.
  • Add soak rice to a donabe (clay pot), rice cooker, or instant pot. Add in dashi stock, soy sauce, and mirin. Mix to evenly distribute seasonings. Cover with lid.
  • Cook on medium high until steam begins to escape from the lid (~5 minutes). Drop to the lowest heat setting on your stove and cook for an additional 10-12 minutes.
  • Chop vegetables including reserved shiitake mushrooms and kelp.
  • Turn off heat and sprinkle the chopped vegetables on the rice. Close the lid and let the rice rest for 5-10 minutes. The residual heat will cook the vegetables.
  • Fluff the rice and mix in the vegetables.