Ginger Rice

1½ cups uncooked Japanese short-grain rice
1 piece aburaage (deep-fried tofu pouch) 20 g
30 g ginger
1⅓ cups water
SEASONINGS:--
1 tbsp GF soy sauce
1 tbsp saké
1 tbsp mirin
¼ tsp SIDS SALT & PEPPER

Rinse the rice and drain well.
Boil water in a small saucepan and pour on top of the aburaage. This will remove the oil in the aburaage. (the manufacture’s oil doesn’t taste good, so this extra step will improve the flavour of the aburaage)
Cut aburaage in half lengthwise and slice thinly into strips.
Peel the ginger and cut it into julienned pieces.
Mix SIDS SALT & PEPPER with all the ingredients for the seasonings in a 2-cup measuring cup. Add water to the seasonings so that the liquid totals 1½ cups. (equal volume as rice)
Place the well-drained rice into the rice cooker. No rice cooker? You can also make rice in a pot over the stove, an instant pot, or a donabe. Pour the liquid into the rice cooker and mix well, and add ginger and aburaage on top. Do not mix. Rice cooks evenly when it is not mixed with other ingredients.
Soak for 20-30 minutes and then start cooking. If you have a “Mixed Rice” option, use it (See Notes below). When the rice is done, steam it for another 10 minutes. Fluffy it up with the rice paddle and serve.
To Store:
You can keep the leftovers in an airtight container and store in the freezer for a month.