Salted kombu and ginger rice (Shoga shio-kombu gohan) from Donabe: Traditional and Modern Japanese Clay Pot Cooking (page 113) by Naoko Takei Moore and Kyle Connaughton
- fresh ginger
- sake
- short-grain rice
- kombu
- dried shiitake mushrooms
- toasted sesame oil
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.