Pilaf with rooibos tea and walnutes……kurumu iri chameshi

Wow the trip to Japan is getting closer and closer, and the places where to go are now more fixed. I am looking forward to go. Last I met a girl from  my old job, we talked about Japan. She was there like 3 years ago and she said it’s so beautiful the people are friendly and willing to help even if they cannot speak English. Camping is nice and cheap, but other things in Japan are expensive and you must definitely take a JR pass (a Japan railway pass).
We are going to take a JR-pass because we want to travel from Tokyo to Hiroshima (and other places in-between) and back another route taking the Island what is close to Hiroshima and go back to Tokyo were will we fly back to Amsterdam. In the meanwhile I also make the mood by making Japanese food and drink Japanese beer. Yes I am ready to go for 1 month! I am curious how the children will like it!
Anyway here is a Japanese meal I made, I used it together with some parsnip and carrot (with garlic) straight from the oven.
The recipe is from the book Fresh Japanese by Yasuko Fukuoka.

The ingredients for the pilaf (2 persons)
225 gram rice
1,2 decilitre dashi (bouillon out of wakame)
1,2 decilitre of rooibos tea
25 millilitre soy sauce
25 millilitre sake
10 gram of washed arame and dried after (I used wakame seaweed)
1/2 tablespoon of walnut oil
75 gram of walnuts in little pieces
Some Celtic seasalt

Kitchentools
a frying pan
a cooking pan
a nutcracker

How to begin
Cook the rice with the rooibostea,soy sauce, sake, arame and dashi, for the minutes you have to cook the rice (I used 45 minute rice) look sometimes into the pan, if it’s too dry poor in some dashi if this happens, the rice must be make a crunchy noise at the 40 minutes, so now it’s ready. In the meanwhile you can crack the walnuts out of their shell, roast them on a low fire in a greasy frying pan, sprinkle with some Celtic sea salt.
Time to mix the rice together with the walnuts, your dish is ready

Enjoy せていただき