Rice with Soy-Glazed Bonito Flakes and Sesame Seeds

1. 1

   If using katsuo bushi flakes from package, moisten with a few drops of sake or water.

2. 2

   Finely chop katsuo bushi, then cook in a dry heavy skillet over moderate heat, stirring frequently, until fragrant and mostly dry.

3. 3

   Add sake, sugar, and soy sauce and cook over moderate heat, stirring frequently, until mixture is dry and glazed.

4. 4

   Stir in sesame seeds and spread on a plate to cool.

5. 5

   Rinse rice in a bowl in several changes of cold water until water is almost clear; drain well in a large sieve.

6. 6

   Combine rice and 2 cups water in a 3-quart heavy saucepan and let stand 10 minutes.

7. 7

   Cover with a tight-fitting lid and bring to a boil over high heat.

8. 8

   Cook at a rapid boil (lid will be rattling and foam may drip down outside of pan) 5 minutes, or until water is absorbed.

9. 9

   Remove from heat and let stand, covered, 10 minutes.

10. 10

    Serve rice with bonito-flake topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.