When I purchase a bag of frozen seafood mix, Mussels are most likely included. I always remove Mussels because my family members don’t like them. Therefore, I often end up having leftover frozen Mussels that I need to cook for myself. I often cook ‘Tsukuidani’, but today I cooked them with Rice. If you have a rice cooker, this is a super easy dish to cook. And it is delicious to me.
Makes
4 Servings
Ingredients
2 cups (*180ml cup) Japanese Short Grain Rice
1 teaspoon Dashi Powder *Today I used 1/2 teaspoon of each Kombu (Kelp) & Bonito, read ‘Method 3’
150 to 200g shelled cooked Mussels *smaller pieces are more suitable
*Note: Today I used 180g frozen Mussels
A few thin slices Ginger *cut into fine strips, you can use grated Ginger
1 tablespoon Sake (Rice Wine)
1 tablespoon Soy Sauce
Spring Onion *finely chopped
Method
- Frozen cooked Mussels don’t need to be thawed, however, you may wish to thaw them to clean.
- Wash Rice, drain, and place in the rice cooker’s inner pot. Add Water up to the 2 cups marking. Add Dashi Powder and gently stir.
- *Note: You may wish to cook fresh Mussels by yourself and use the liquid from the Mussels as Dashi. Cook Mussels with 1/4 cup Sake (Rice Wine) in a frying pan until Mussels are open. Add the liquid to the Rice, then add Water up to 2 cups marking and gently stir.
- Scatter Mussels and Ginger, and sprinkle Sake and Soy Sauce over, but do not stir. *Note: Do not add Salt as Saltiness would come out from Mussels. If you cooked Mussels yourself, Sake is not required.
- Press ‘COOK’ button to start cooking. When the rice is cooked, let it steamed for 10 minutes. Then loosen and mix gently. Sprinkle with some finely chopped Spring Onion and enjoy.
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