Myoga Shiso Rice
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!
Servings: 2
Calories: 185kcal
Ingredients
- 3 myoga ginger (0.6 oz, 17 g; you can substitute a small amount of ginger, preferably mild-flavored young 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
Instructions
- 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!
Notes
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Nutrition
Calories: 185 kcal · Carbohydrates: 28 g · Protein: 3 g · Fat: 6 g · Saturated Fat: 1 g · Sodium: 289 mg · Potassium: 61 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 1 IU · Vitamin C: 1 mg · Calcium: 42 mg · Iron: 2 mg