BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
60 min
- Rinse rice and soak in water for 10 minutes. Drain and let stand 20 minutes.
- With corn cobs, remove husks and slice off kernels. This should yield app. 1½ cups.
- Place drained rice and 2½ cups water in medium pot and pour in Kayanoya Original Vegetable Stock Powder. Sprinkle corn kernels and salt over rice evenly. Cover pot and cook over medium-high heat for 3 minutes or until water starts to boil. Turn heat to medium and simmer for app. 7 minutes. Once rice has absorbed the water, turn heat very low for 10 minutes.
- Turn off heat and leave covered for 10 minutes. Remove lid and add Kayanoya Double-Aging Soy Sauce, butter, and parsley. With a spatula, gently and quickly mix. Divide rice into small bowls and serve.
