The Estate Tableat Copperopolis
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Japanese · Main

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

Contains

  • Gluten
  • Soy
  • Fish
  • Sulfites
  • Tuna
  • Bonito
  • Legumes (any)
  • Wheat
  • Rice
  • Asparagus
  • Ginger
  • Yeast
  • Mold-ripened and koji-fermented foods
  • Seaweed (any)
  • Kelp
  • Poultry and birds (any)
  • Chicken
  • Histamine (aged and fermented foods)
  • Alcohol

Taste

  • Heat
  • Sweet
  • Salty
  • Umami / savory
  • Bitter
  • Richness / fat
  • Smoke
  • Herbal / fresh
  • Aromatic spice

Equipment

  • Stovetop

Season

  • Spring

Occasion

  • Weeknight

Effort

  • 20–45 min active
  • 1–3 hours total
  • Difficulty 2
  • One pot
  • Kid-friendly

Nutrition

  • Calories: high
  • Protein: moderate
  • Carbs: high
  • Fat: low
  • Fiber: low
  • Sodium: high

Budget

  • Budget: low

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