Kyoto Ember Rice

Kyoto Ember Rice, or 'Kyo no hi gohan', is a thoughtful blend of tradition, taste, and texture. Rooted in the centuries-old culinary traditions of Kyoto, this dish is a testament to the subtle and refined palate of Japanese cuisine. Known for its modest yet complex flavors, the dish pays homage to Japan's ancient capital, capturing both the spirit and the storied past of this beautiful city.

History of Kyoto Ember Rice

Kyoto has long been the cultural heart of Japan, a place where tradition and beauty converge. Over the centuries, Kyoto has developed a distinctive culinary tradition that reflects its historical prominence. As a city surrounded by hills and abundant in natural resources, the emphasis has always been on seasonal ingredients and simplicity. Ember Rice was traditionally prepared in clay pots over a bed of simmering embers, which imparts a smoky flavor and delicate aroma, making it a food deeply connected to the natural elements of fire and earth.

Ingredients

• 2 cups of Rice
• 1 cup of Shiitake Mushrooms
• 2 tablespoons of Mirin
• 1 tablespoon of Soy Sauce
• 2 cups of Dashi
• 2 Spring Onions
• 1 piece of Konbu
• 1 teaspoon of Rock Salt
• Half block of firm Tofu
• 1 teaspoon of minced Ginger

Preparation

1. Begin by carefully washing the rice under cold water until the water runs clear. This is an important step to remove excess starch, ensuring that the rice cooks evenly and does not become mushy.
2. Next, soak the shiitake mushrooms in warm water to rehydrate them. Once softened, slice them thinly.
3. Prepare the dashi stock by gently simmering the konbu in water over medium heat, taking care not to bring it to a boil.
4. Cube the tofu into bite-sized pieces, and mince the ginger for added flavor.

Cooking Process

1. In a heavy-bottomed pot or traditional rice cooker, combine the washed rice, sliced shiitake mushrooms, dashi, mirin, and soy sauce. Add water as needed to ensure proper liquid ratio based on rice cooker instructions.
2. Add the rock salt and minced ginger into the pot for seasoning.
3. Allow the mixture to begin cooking over medium heat. If using a stovetop method, pay close attention and stir occasionally to prevent sticking.
4. After about 5 minutes of cooking, gently place the cubed tofu on top of the cooking rice. This allows the tofu to gently steam and integrate flavors without breaking apart.
5. Cook the rice for approximately 15 to 20 minutes. Make sure to check the water levels, adding more dashi as necessary.
6. Once the rice is cooked, add the sliced spring onions, turning off the heat and letting the dish rest covered for an additional 5 to 10 minutes. This rest period allows flavors to meld together.
7. Serve hot, garnished with additional spring onions and enjoy the rustic, earthy flavors of Kyoto!

How to Enjoy Kyoto Ember Rice

Kyoto Ember Rice is best enjoyed as a hearty lunch or comforting dinner, especially on cooler days when its warmth and rich flavors provide a sense of coziness. Pairs beautifully with green tea or sake, and complements a side of delicate miso soup. Enjoy each bowl with mindfulness, savoring the subtle flavor layers and textures bestowed through traditional cooking methods.