炊き込みご飯って美味しいですよね。
材料
写真の材料
(生食用の茹でタコ、烏龍茶、生姜)
白米 適量
和風顆粒だし 小さじ1、(お米の分量を多少変えてもこの量でOK)
しょうゆ 小さじ1 (お米の分量を多少変えてもこの量でOK)
生姜は2-3枚スライスして千切りに
タコは生食用もの。端っこの部分は切り落としてしまいます。あとは食べやすいサイズに切る
炊飯器に洗ったお米、お米に合わせた分量の烏龍茶を入れる。
和風顆粒だしとしょうゆを加えて混ぜたあとに、切ったタコと千切り生姜をのせる。
タコと生姜は白米の上に置くだけ。混ぜないこと。
下の画像は生姜を乗せずに写真撮ってしまいました。すみません..
あとはいつもの通りに炊飯すれば完成です！
簡単でしょ？
Translation
Octopus Rice… with that secret ingredient
Who doesn’t love takikomi gohan (Japanese mixed rice)? It’s warm, comforting, and packed with flavor. But have you ever tried making it with that?
Wait—what’s “that”?
It’s oolong tea!
Yes, you read that right. We’re making octopus rice using oolong tea instead of water. It’s super simple, and the tea gives it a subtle depth that’s hard to resist. Give it a try!
Here’s what you’ll need:
- Fresh sashimi-grade octopus
- Oolong tea
- Fresh ginger
- White rice (as much as you need)
- Japanese-style granulated dashi: 1 tsp (this amount works even if you slightly change your rice portion)
- Soy sauce: 1 tsp (again, this can stay the same even if you adjust the rice)
Prep:
- Slice 2–3 pieces of ginger and julienne them.
- Use sashimi-grade octopus. Cut off the end bits and slice the rest into bite-sized pieces—thin slices are especially easy to eat.
How to make it:
- Rinse your rice and place it in the rice cooker.
- Measure oolong tea as you would normally measure water and add it to the rice.
- Add the dashi and soy sauce, then give it all a quick stir.
- Place the sliced octopus and ginger on top of the rice mixture—don’t mix it in!
(I actually forgot to include the ginger in the photo below—oops!)
Now just cook the rice as you normally would, and that’s it!
So easy, right?