Nutritious Potato and Seaweed Rice
Potato and Seaweed Rice with Tomato Sauce: A Perfectly Balanced Meal in One Bowl
As the delicious Sumi potatoes start appearing in season, try making a special potato rice by adding them while cooking your grains. When combined with a fresh tomato sauce, this dish becomes a superb summer restorative meal that will revitalize your appetite. This recipe features a healthy blend of brown rice, glutinous brown rice, and barley, complemented by the tender texture of potatoes and the aromatic essence of seaweed, ensuring both exquisite taste and nutritional value.
Rice Ingredients- 1 cup Brown Rice
- 1/2 cup Glutinous Brown Rice
- 1/2 cup Barley
- 1 medium Potato
- 10g Dried Seaweed
Tomato Sauce Ingredients- 1 ripe Tomato
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 20g Chives
- 2 Tbsp Onion Syrup (or Plum Extract)
- 1 Tbsp Sliced Almonds (or your favorite nuts)
- 1 tsp Toasted Sesame Seeds
- A little Sesame Oil or Perilla Oil (add just before serving)
- 1 ripe Tomato
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 20g Chives
- 2 Tbsp Onion Syrup (or Plum Extract)
- 1 Tbsp Sliced Almonds (or your favorite nuts)
- 1 tsp Toasted Sesame Seeds
- A little Sesame Oil or Perilla Oil (add just before serving)
Cooking Instructions
Step 1
First, prepare to cook the rice. Thoroughly wash the brown rice, glutinous brown rice, and barley together. Place them in your rice cooker and add the appropriate amount of water, just as you normally would for cooking rice. (If you prefer white rice, you can simply use white rice instead.)
Step 2
Rinse the dried seaweed under running water to remove any debris, then soak it in fresh water for about 10-15 minutes until fully rehydrated. Peel the potato and cut it into bite-sized cubes (approximately 1.5cm). Briefly soak the cut potato pieces in the seaweed soaking water to prevent browning.
Step 3
Gently squeeze out excess water from the rehydrated seaweed and chop it into manageable pieces (about 2-3cm). Add the rehydrated seaweed and the cubed potato to the rice cooker. Press the ‘cook’ button and let it prepare your delicious rice as usual.
Step 4
As if starting a new pot of rice, add the rehydrated seaweed and chopped potato to the rice cooker, then press the ‘cook’ button to prepare the rice. (This step is identical to the previous one, focusing on the rice cooking process.)
Step 5
Now, let’s make the tomato sauce. Briefly blanch the tomato in boiling water, then peel it, remove the seeds, and finely dice it. (Using a fresh, raw tomato is also perfectly fine.) Finely chop the cleaned chives. If you’re using a generous amount of chives, you can omit the minced garlic for a cleaner flavor profile.
Step 6
In a bowl, combine the Soy Sauce for Soup (Guk-ganjang) and Onion Syrup (or Plum Extract) in a 1:1 ratio. Add the diced tomato, chopped chives, sliced almonds, and toasted sesame seeds, then mix well to create the sauce. To maintain the freshness and flavor of the oils, it’s best to add sesame oil or perilla oil individually each time you serve and mix your rice, rather than mixing it into the entire batch of sauce. However, if you plan to consume the entire sauce at once, mixing it in is also acceptable.
