Doburoku from The Science of Fermentation (page 178) by Robin Sherriff

  • ale yeast
  • sushi rice
  • Show all ingredients...
  • Serves : varies

  • EYB Comments

    Can substitute wine yeast, champagne yeast, or saké yeast for dried ale yeast. Rice soaks for at least 2 hours; doburoku ferments for 1-2 weeks.

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.

Notes about this recipe

  • Eat Your Books

    Can substitute wine yeast, champagne yeast, or saké yeast for dried ale yeast. Rice soaks for at least 2 hours; doburoku ferments for 1-2 weeks.

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