I’ve been on a Japanese food kick lately. I’ve been collecting recipes over on my Pinterest board, taking inspiration from my Wagamama cookbook, and also exploring this wonderful book by vegan-cheese-Queen Miyoko Schinner.
Because I was feeling Very Sad one day last week, I grabbed my old lady shopping trolley on wheels and I bought myself a tram day ticket and I trammed it on over to IKEA to soothe my troubled soul with pot plants and vegan pick n’ mix (and hot dog and fries). Then I pottered on over to the Chinese supermarket and stocked up on tofu, tamari, rice vinegar, mirin, and other bits and bobs. Stocking the cupboards always feels good when life is out of control, dunnit?
As I launched into my attempts at nasu no dengaku (fried eggplant with miso sauce), kara-age tempeh (crispy fried tempeh), teriyaki tofu, and cucumber salad, I looked for ways to simplify my sticky rice. I did what I always do when I want to simplify rice: search for Instant Pot recipes.
But that didn’t simplify things – the first few Instant Pot recipes I found called for a steamer attachment I don’t have. So I experimented and ended up with a No Steamer Required recipe I was happy with.
You can read the recipe below and/or you can watch this YouTube vloggo I did in which I also cook up some tasty miso tofu.
Perfect Instant Pot Sticky Rice
- 1 cup sticky rice
- 1.5 cups water
- 1 dash sesame oil
- 1 dash mirin
- 1 dash rice vinegar
- Rinse the rice thoroughly until the water runs clear.
- Add all ingredients to the Instant Pot. Set to sealing and cook on rice setting for 8 minutes.
- Make sure you allow the steam to escape naturally. This takes no more than 10 minutes for me.
- Serve fresh and hot!
Do you have any Japanese food favourites, friends? I am planning to make my own dumplings soon, and maybe an onigiri or two. Hbu? 🍱
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