Myoga Shiso Rice

Name: Myoga Shiso Rice
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 3 myoga ginger; 6 shiso leaves (perilla/ooba); 2 servings cooked Japanese short-grain rice ((2 cups, 300 g)); 2 tsp soy sauce; 2 tsp toasted sesame oil; 1 Tbsp toasted white sesame seeds

Fragrant and flavorful Myoga Shiso Rice (Mazegohan) goes so well with any Asian main dish. Use seasonal Japanese ginger, fresh perilla leaves, and toasted sesame seeds for this simple yet delicious mixed rice dish. It takes just 6 ingredients to make!

⏱️ 10 min 🔪 Prep: 5 min 🔥 Cook: 5 min 📊 Easy 👁️ 4 views

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Foto: Just One Cookbook

Ingredients

2 servings

3 myoga ginger
6 shiso leaves (perilla/ooba)
2 servings cooked Japanese short-grain rice ((2 cups, 300 g))
2 tsp soy sauce
2 tsp toasted sesame oil
1 Tbsp toasted white sesame seeds

Steps

Gather all the ingredients. For the steamed rice, please note that ¾ cup (150 g, 1 rice cooker cup) of uncooked Japanese short-grain rice yields 2¼ US cups (330 g) of cooked white rice.
Cut off and discard the ends of 3 myoga ginger and cut them into thin slices.
Cut 6 shiso leaves (perilla/ooba) into julienned strips and separate them.
Place 2 servings cooked Japanese short-grain rice in a large bowl, baking sheet, or sushi oke (hangiri).
Drizzle 2 tsp soy sauce and 2 tsp toasted sesame oil over the hot rice.
Add the sliced myoga and julienned shiso leaves. Mix it all together.
Sprinkle 1 Tbsp toasted white sesame seeds on top and serve. Enjoy!