Clean recipe · okonomikitchen.com
Whole Tomato Rice with Miso
This Whole Tomato Rice with Miso is a simple, umami-packed one-pot dish made effortlessly in a rice cooker. As the rice steams, the whole tomato softens and blends with miso, sake, and mirin, creating a rich, savory flavor. Perfect as a quick meal or side dish, it's easily customizable with proteins and veggies!
Original recipe: okonomikitchen.com
- Yield:
- 4 servings
- Prep:
- 5 min
- Cook:
- 50 min
- Total:
- 55 min
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Ingredients
- 2 cups (300 g) Japanese short grain rice
- 1 tomato (approx. 150-200 g)
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp red miso paste
- 2 tbsp salted butter, optional
Instructions
Rice Cooker Method
Rinse the rice. Read more about how to wash rice.- Slice a shallow X at the bottom of the tomato (about 1/2 cm / 1/4 inch deep).
- In the rice cooker pot, add mirin, sake, miso paste, and 1/2 cup (60 ml) water. Stir until the miso is dissolved.
- Add the rinsed rice and place the whole tomato on top with the cut side facing up. Then, add water until just below the 2-cup line (about 200 ml).
- Close the lid and cook on white rice mode.
- Once cooked, slice into the tomato, fluff the rice with a paddle, and gently mix. Serve with butter, if desired.
Stovetop Method
Wash and drain the rice as instructed.- Add the rinsed rice to a heavy-bottomed pot or cast iron pot and soak in water for at least 20-30 minutes.
- Add mirin, sake, miso paste, and 200 ml water, then stir until the miso is dissolved. Place the tomato on top.
- Cover and bring to a boil over high heat. Once boiling, reduce to low heat and cook covered for 12-15 minutes until water is absorbed.
- If checking the rice, be quick to prevent water from evaporating. If needed, cook for another 2-4 minutes.
- Turn off the heat and let it steam covered for 10 minutes.
- Slice into the tomato, fluff the rice with a paddle, and gently mix. Serve with butter, if desired.