Chef Michael Marcus
Bizen, Great Barrington, MA
- Small electric rice cooker
- Shamoji paddle (if available)
- 7 cups rice (preferably Kokuho Rose from California)
- 7 cups water
- 1 ½ cups Awasesu
- ¾ cup rice vinegar
- ½ cup rice syrup (or 8 Tbsp sugar)
- 1 tsp sea salt
Place 7 cups rice to a stainless steel bowl. Wash rice thoroughly in water until clear, using a kneading motion with your hands.Strain water from rice and place rice in rice cooker. Add water (ratio should be one cup rice to water). Begin cooking rice. When rice has finished cooking, leave on warm for 15 minutes.
Add awasesu ingredients to a sauce pan and bring to simmer. Stir and remove from heat. Set aside until ready to add to the cooked white rice.
Remove rice with Shamoji paddle and place in a large stainless bowl (or a cedar mixing bowl). Drizzle awasesu mixture evenly over rice, mixing carefully (in a slicing motion) with the paddle. If possible, use a small electric fan to cool the rice while mixing in the aswsesu.
Let rice cool and cover with a moist, kitchen towel. Serves 4-6