Japanese Homemade Yomogi Rice

Japanese Homemade Yomogi Rice, also known as "yomogi gohan" or "mugwort rice," is a traditional dish made with glutinous rice and yomogi leaves. Yomogi, or Japanese mugwort, has a unique earthy flavor and is often used in Japanese cuisine. Here's a recipe to make homemade yomogi rice:

Ingredients:

• 2 cups glutinous rice (also known as sticky rice or sweet rice)
• 1/2 cup yomogi leaves, finely chopped
• 2 cups water
• 1/2 teaspoon salt

Instructions:

1. Rinse the glutinous rice under cold water a few times until the water runs clear. Drain the rice well.
2. In a large bowl, combine the rinsed glutinous rice, chopped yomogi leaves, water, and salt. Mix well to distribute the yomogi leaves evenly.
3. Transfer the rice mixture to a rice cooker or a heavy-bottomed pot with a tight-fitting lid.
4. If using a rice cooker, follow the manufacturer's instructions to cook the rice. If using a pot, place the pot over medium heat, bring the mixture to a boil, then reduce the heat to low and cover the pot tightly with the lid. Cook for about 20 minutes or until the rice is tender and cooked through.
5. Once the rice is cooked, let it sit for about 10 minutes with the lid on to allow it to steam and absorb any remaining moisture.
6. Fluff the yomogi rice gently with a fork or rice paddle before serving.

Yomogi rice can be enjoyed as a side dish or as a base for other Japanese dishes. It pairs well with grilled fish, vegetables, or other traditional Japanese dishes. The unique flavor of yomogi adds a subtle herbal taste to the rice, making it a special and flavorful dish.