taught by YOKO from SUNPEDAL

「Tomato and Herb Spiced Rice Cooked with Basmati Rice」

OKO from SUNPEDAL taught me how to make 「Tomato and Herb Spiced Rice Cooked with Basmati Rice」

YOKO KOIKE / SUNPEDAL

Vegan food creator and founder of 'SUNPEDAL.' Driven by a deep curiosity about food, Yoko traveled to the UK, worked for a specialized trading company, and gained experience as a service staff member at a vegan restaurant before becoming independent in 2018. She travels around Japan and the world, meeting producers and fascinating individuals, and offers a unique fusion of vegan, sugar-free (without sugar, maple syrup, or agave) global cuisine inspired by memories and aromas from her journeys. In fall 2024, she will open an atelier and store in Sumida Ward (operating irregularly; please check Instagram for details).

材料1杯分(3〜4人分)

Basmati rice

Rice 1 cups (uncooked)
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Solt

a pinch

※for boiling rice
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Tomato

150g
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Red onion

half of one
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enoki mushrooms

30g
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fresh basil

one pack

※Leave one for topping
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your favorite greens

30g

※This time, I will use broccolini.
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Capers

15g
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Paprika powder

1 teaspoon
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Cumin

1/2 teaspoon
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Soy souce

1 tablespoons
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Olive oil

2 tablespoons
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Konbu Tomato Dashi

150ml

※The day before, place one piece of kombu and two dried tomatoes in water to make the dashi.
（If you don't have it, it's fine to use water with kombu added as a quick substitute）
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【A】

　Olive oil

3 tablespoon
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　Garlic

One clove

　※Use minced garlic that has been soaked in olive oil
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　Fresh parsley

30g
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　Dried thyme

1/2 teaspoon
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　Dried basil

1/2 teaspoon
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　Mushroom

About one bunch

　※Varieties with strong umami, such as hiratake or maitake mushrooms
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　Sanpedal salt

1 teaspoon
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　Sake

1 tablespoon
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How to make it


How to make it
  1. Add water, basmati rice, and a pinch of salt to HEGE, bring to a boil, then strain and rinse once. (This is to season the rice lightly.)
  2. Mince the tomato, red onion, enoki mushrooms, fresh basil, capers, and fresh parsley. Cut the green ingredients for garnish into bite-sized pieces.
  3. Add 3 tablespoons of olive oil, along with the garlic, dried thyme, dried basil, and parsley from 【A】 into the HEGE. Once the oil has absorbed the aromas, add the mushrooms, tearing them by hand, and stir-fry with sanpedal salt and sake. Once well-cooked, remove the mushrooms from the pan. (Do not wash the pot, as the remaining oil and umami will be used to cook the rice.)
  4. Drizzle 2 tablespoons of olive oil into the HEGE and spread the boiled rice evenly. Create a small well in the center of the rice, then layer the ingredients from step 2, the green garnish, and the sautéed mushrooms from step 3, in that order. Finally, gently pour in the kombu tomato dashi, cover the pot, and cook over medium heat for 10 minutes. Once it starts to boil, reduce the heat to low and cook for an additional 4 minutes.
  5. Turn off the heat and let it steam for about 5 minutes. Once done, mix everything together and garnish with fresh basil on top.

Tomatoes vary in sweetness and moisture content depending on the variety, so using a mix of several types will enhance the umami.

The method of boiling the rice first was taught to me by my Iranian friend. While the usual cooking method works as well, this method adds a special touch.

This simple extra step makes a huge difference in flavor, so definitely give it a try! It's also a great dish to serve at New Year's or year-end parties.

〜YOKO's favorite points〜

I like that it boils quickly, making it easy to extract the dashi.
Also, it doesn't cool down quickly, so you can enjoy it piping hot at the table. It seems perfect for parties and catering throughout the year.

Recommended Products

φ250 Open Fire Pot (with Lid)

A set featuring a φ250 direct-fire pot with an original HEGE Hinoki wood lid made from durable, water- and moisture-resistant Kiso-grown Sawara wood, crafted in Japan.

Photo：Tetsuya Ito