Fermented Brown Rice | 寝かし玄米

Instructions

1. 【Using a rice cooker with a brown rice cooking mode】
2. Wash the brown rice and aduki beans, soak in water for over half a day before cooking.｜玄米とあずきを合わせよく洗い、半日ほどざるにあげておく。
3. Add the salt, sake and proportional water and cook with a rice cooker.｜炊飯器に玄米、あずき、塩、酒、水をいれて玄米モードで炊きます。
4. Once the rice is cooked, mix to loosen and air the rice.｜炊き上がりましたらほぐします。
5. Using the rice cooker’s warming mode (preserve warm) keep the rice warm for 4 days, mixing the rice once every day using a spatula soaked in sake to assist fermentation.｜炊飯器の保温モードを使い、４日間ほど毎日かき混ぜながら（しゃもじにはお酒をふりかけると良い）保温していく。
6. 3~4 days are good approximate timing to eat, the brown rice having turned moist and the husk integrated well with the rice germ.｜３〜４日で玄米の皮が崩れ、発酵玄米に変わっていきます。
7. The texture turns slightly similar to OSEKIHAN – similar to sticky rice.｜寝かし玄米はお赤飯のような食べやすい食感です。

• Servings : 6
• Ready in : 4 Minutes
• Course : Rice | ご飯・丼物
• Recipe Type : Rice + Sushi｜ごはん・寿司
• Ingredient : Grains, Flour | 穀物類・粉類