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Asuparagasu Gohan Asparagus Rice
Rice cooked in soy-seasoned dashi with chicken and needle-cut ginger, the lightly salted asparagus laid on top only for the last gentle steaming so it stays green and snappy against the savoury grains.

- YieldServes 4 generously
- Hands-on35 min
- Total2 h 19 min
- Difficulty
Ingredients
rice
- 700 gJapanese short-grain rice (about 3½ cups)
- 8fresh asparagus spears
- 1 pinchsalt, for the asparagus
- 180 gboneless chicken leg or breast
- 15 gfresh ginger (1 heaping tbsp when shredded)
dashi
- 1.1 Lcold water
- 20 gkombu
- 25 gdried bonito flakes (katsuobushi)
cooking liquid
- 2 tbsplight (usukuchi) soy sauce
- 1 tbspdark (koikuchi) soy sauce
- 2 tbspsake
- 1 tspsalt
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