We are sure most of the foodies would agree that some dishes taste the best when they are nice and hot! Sometimes, the dish loses the beauty of its taste when it is consumed after it has cooled down. Well, maybe this is what led to the invention of stone pots! Stone pots are basically traditional cooking vessel which were known for their heat retention. These pots did not remain just the cooking vessel, but also were used for presenting food, as it helped the food remain hot, which enhanced the dining experience.
Chef’s Corner is unstumbled’s cozy culinary corner, where notable chefs share heartfelt recipes for you to make at home. In this article, we have Chef Sadik Khan, who leads the culinary vision at Goma, Radisson Mumbai, teaching us how to make Japanese Hot Stone Rice. It is a modern interpretation that blends Japanese ingredients and Korean stone pot-style cooking.
Savoury, Flavorful Japanese Recipe: Japanese Hot Stone Rice
About Chef Sadik Khan And Goma
The culinary vision behind Goma is led by the renowned Chef Sadik Khan. He brings his extensive experience from various iconic restaurants, which include the prestigious Wasabi by Morimoto at The Taj Mahal Palace in Mumbai. He has been crafting world-class Japanese cuisine and has also secured multiple prestigious awards and accolades. The chef’s mentorship has actually guided many budding chefs by sharing his invaluable insights and knowledge.
GOMA in Radisson Mumbai Goregaon is an award-winning, signature Pan-Asian restaurant. It is known for its sophisticated ambiance and a menu that takes all its diners on a culinary journey across East and Southeast Asia. It offers a rich selection of dishes from Jaoan, China, Thailand, and beyond.
Japanese Hot Stone Rice Recipe By Chef Sadik Khan
Ingredients
- Steam short-grain rice: 180 grams
- Yuzu pepper: 10 grams
- Romaine lettuce: 10 grams
Ingredients for Zen mai
- Zenmai/ royal fern: 15 grams
- Sesame oil: 10 ml
- Garlic: 5 grams
- Sake: 15 ml
- Mirin: 15 ml
- Soy: 15 ml
- White sesame seeds: 10 grams
- Sugar: 5 grams
Ingredients for Pickled Veg
- Radish: 5 grams
- Zucchini: 5 grams
- Carrot: 5 grams
- Salt: 2 grams
- Togarashi powder: 5 grams
- Rice vinegar: 30 ml
- Sugar: 20 Grams
Ingredients for Sautéed Vegetables
- Baby spinach: 10 grams
- Mushroom: 10 grams
- White onions
- Beansprouts: 10 gms
- Sesame oil: 5 ml
- Salt: 2 grams
Ingredients for Sauce
- Soy: 100 ml
- Mirin: 30 ml
- Sugar: 15 grams
- Sesame oil: 10 ml
- Ginger grated: 5 gms
- Garlic paste: 10 gms
- Sesame seeds (black & white): 5 grams
Method:
For Sauce
- In a mixing bowl, add all ingredients and mix
- Add roasted white sesame seeds & chopped shiso
For Zenmai
- Heat sesame oil in a pan & add garlic, sauté.
- Add Zenmai, sake, mirin, soy & sugar.
- Simmer till reduced.
- Finish with roasted white sesame seeds.
- Keep aside
For Pickle Veg
- Shred carrot & radish, apply salt & keep for 15 min.
- Wash with cold water & squeeze excess water.
- Add togarashi powder & put in sugar & vinegar solution.
Spinach Preparation
- Blanch spinach, refresh & squeeze excess water.
- Heat oil, add garlic, sauté, add spinach, sesame oil, and salt.
- Sauté & remove.
Presentation
- Pre heat stone pot.
- Put hot rice in the center. Arrange spinach, pickled vegetables & Zen mai on top.
- Garnish with Yuzu pepper and shredded Romaine lettuce.
- Pour the sauce on top
- Mix all the ingredients and serve.
Make sure that you try this delicious Japanese recipe and share your reviews with us!
