The other day, I learned about "mandarin rice" from Sunny Sanae's post on X. What a great way to add a whole mandarin with the peel!
I have been following her since I read her books last year. She proposes gentle meals using seasonal ingredients to care our body.
After I read her post on X in the weekend, I couldn't wait until stores open on Monday. Thanks to Germany, an organic food nation, I could find organic mandarin in season easily for affordable price at a supermarket. I usually buy organic fruits but this time it's more important as I eat the skin.
I had never heard of mandarin rice, but it seems to be a common dish in Shizuoka and Ehime prefectures in Japan, where mandarin production is thriving. There were various recipes and I decided to make it simple.
All you need to do is to cook one mandarin, which has been rubbed with salt, with one cup of rice. Because of the water content of the mandarin, less than 1 cup of water is needed. Sanae Sunny recommended a salty taste, so I added salt, dashi kelp, and ginger. Ginger is used in one of the recipes, and I just had some say sauce cooked ginger made with leftover from making ginger syrup.
Although the visual impact of a mandarin in the pot with the rice was quite strong but it cooked up well.
The mandarin's fresh sourness, sweetness, a little bitterness, and slight saltiness was delicious and fine! I ate up almost the whole amount I cooked with kimchi as a side dish. Ja, it should be delicious. Talking about citrus and rice, there is yuzu rice in Japan.
If I were to make one improvement to the way I made it, next time I would cut the mandarin oranges in half horizontally before cooking it. I was surprised how quickly the rice cooked because of the less amount of water. I carefully broke up the mandarin with a rice scoop and put the lid back. After steamed the rice for 10-15 minutes, it cooked properly without leaving any core in rice corns. I would like to relaxedly cooking it 😉
So, if you have organic mandarins at home or they are available in your area, why don't you give it a try? It is delicious!
先日、Xのサニー早苗さんの投稿で、みかんご飯の存在を知りました。なんと皮ごとまるまるミカンを入れます。
サニー早苗さんは、体調を整えるやさしい食事を提案されている方で、昨年Amazon Unlimitedで一作目の『私を整えるごはん』を読んで以来フォローしています。二作目の『「私を整えるスープ』も良著です。
さて、そのミカンごはん、ミカンの季節だし試さずにはいられず、週明けにミカンを買ってきました。ミカン、旬のビットコインのシンボルでもありますしね 😁 さすがドイツ、オーガニックのミカンがスーパーで手頃な価格で手に入りました。
私はミカンごはんは初耳だったのですが、ミカンの生産が盛んな静岡や愛媛ではよくある料理のようで、調べてみると静岡や愛媛のウェブページが出てきました。いろいろな作り方があるようですが、まずはシンプルに。
塩でこすり洗いしたミカン1個をご飯1合と炊くだけです。ミカンの水分があるので水は1カップ弱。サニー早苗さんが塩味を勧めていたので、塩と出汁昆布、生姜を入れました。生姜はレシピの一つで使われていて、ちょうどジンジャーシロップの残りで作った生姜の佃煮があったので。
鍋にミカンがお米と共に入っているビジュアルのインパクトが強すぎて不安になりましたが、うまく炊き上がりました。
ミカンの爽やかな酸っぱさと甘さとちょっとしたほろ苦さとほんのり塩味でおいしいいいい！キムチをおかずに一合ほぼ食べ切ってしまいました。でも、おいしいはずですよね。柑橘系のごはんといえば、柚ごはんがあるのですから。
作り方を一つ改良するとすると、次回はみかんを水平に半分に切って入れようと思います。水が少ないので炊飯が思いの外はやく終わってびっくりしました。しゃもじでていねいにミカンを崩して蒸らしたら、ご飯の芯が残ることなくきちんと炊けはしたのですが、ちょっと慌ただしかったので。
そんなこんなで家に皮も食べられるオーガニックミカンがあるよという方、近所で手に入る方、ミカンご飯を試してみてはいかがでしょうか。おいしいですよ〜〜〜
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おいしそうです！奥に見えている漬物も食欲をそそりそうですね。
キムチなのです😁 意外と合いましたよ！
Hello friend, how great this rice proposal is, I love being able to learn about other cuisines since they make my mind fly, I never imagined adding these ingredients to rice, how incredible. Greetings!
Thanks @crily.love! It was new to me too. I also enjoy finding new dishes from other cultures on Hive Blog 😊
ooh, I'mma gonna have to try this. I bet it goes nicely with a white fleshed fish