Kick Ass Rice

Total Time:
1 hr 10 min
25 min
Inactive Prep:
45 min
10 servings


  • 3 1/3 cups Japanese sushi rice
  • 3 cups dashi or water
  • 1/3 cup sake
  • 2 tablespoons plus 2 teaspoons unsalted butter
  • 2 tablespoons hondashi
  • 2 teaspoons minced garlic
  • 2 teaspoons finely chopped fresh ginger
  • 2 teaspoons salt
  • 10 eggs
  • 1/3 bunch fresh basil, coarsely chopped
  • 1/3 bunch fresh cilantro, coarsely chopped
  • 1/3 bunch fresh mint, coarsely chopped
  • 1/3 bunch scallions, finely chopped


Wash the rice to remove all the starch. Combine with the dashi or water, sake, butter, hondashi, garlic, ginger and salt in a rice cooker. Cook for about 30 minutes.

Heat water to 149 degrees F in an immersion circulator to keep the temperature constant. Poach the eggs for 45 minutes, and then remove from the water.

Mix together the basil, cilantro, mint and scallions. Scoop the rice into bowls and garnish with the herbs and eggs.


This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.