Butter Rice (With Karasumi)
It is shameful for me to admit that I had ever used Irish Butter before, and thus did not discover it’s greatness until the last month or so. It is deliciously creamy, fatty, full of buttery flavor, and I don’t know if I could ever go back.
I’ve been binge re-watching Midnight Diner on Netflix, which is a food drama about a chef of a little twelve seat diner in Tokyo–and while he only has Tonjiru (Pork Soup) listed on his menu on the wall (along with sake and beer), he will make anything you ask so long as he has the ingredients on hand. One episode was about the very simple dish of Butter Rice–literally hot white rice, butter, and a drizzle of soy sauce.
There was no way NOT to crave it–I make variations of butter rice often, but the base is always the same. And now I was going to use Irish Butter (Kerrigold’s) to do it.
It was glorious.
I also still have some karasumi on hand, and so two slices, some toasted nori, and chives from the garden topped this one. You can also make your own butter from scratch by following this recipe here.
Ingredients
- 1 bowl of hot white sushi rice
- 1 tablespoon salted Irish Butter
- 1 teaspoon soy sauce
- 2 slices cured mullet roe/karasumi (optional)
- Toasted seaweed (optional)
- Chives or perilla/shiso (optional)
- Place the rice in a bowl, top with butter, soy sauce, and optional garnishes if desired. Serve hot.