‘Yukari (ゆかり)’ is a Furikake (Rice Seasoning) and it is made of dried Red Shiso leaves. When I cooked Glutinous Rice with Black Beans, I added it because the rice didn’t turn purple as I wished, and I thought the flavour of the rice was too bland. The rice tastes nicer and looks prettier with ‘Yukari’, which is available from many Asian grocery stores.
1/3 cup Dry Black Beans *soaked in water overnight
1 & 1/2 cups (180ml cup) Glutinous Rice *short grain preferred
1/2 cup (180ml cup) Japanese Short Grain Rice
2 teaspoons ‘Yukari’
- Black Beans need to be soaked in water overnight. Drain and place in a saucepan, add Water and bring to the simmer. Cook for 10 minutes OR until just cooked but still firm, then drain. *Note: If you use Black Soy Beans, that would be a great choice, it might take longer time.
- Wash Rice and drain. Place Rice and Black Beans in the rice cooker’s inner pot, add 300ml Water, and press Cook/Start button.
- When the rice is cooked and steamed, sprinkle ‘Yukari’, toss the rice and gently mix to combine.
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