Ketchup Rice
ケチャップライス · Kechappu Raisu
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Ketchup rice is a staple of Japanese yoshoku (Western-style) cooking and the same rice you find tucked inside omurice. The gentle sweetness of ketchup and corn makes it a sure thing with little ones, and the orange color brightens up any lunch tray. Here some of the seasoning goes into the rice cooker while the rest is cooked down with the corn in a pan, so the flavor is even without the rice turning soggy. Pack it into a rice bowl or cup, turn it out onto the plate and pop a little flag on top - that is how it goes out in preschool kitchens, and kids love it.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 75 griceJapanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- 30 gwhole kernel corn (canned or frozen)
Seasonings
- 0.8 gvegetable oil
- 0.3 gconsommé bouillon (granules or cube)Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
- 0.5 gsalt
- 9 gketchup
About the Japanese ingredients in this recipe
- rice (米)
- Japanese short-grain white rice (japonica), which cooks up soft and slightly sticky. The amount listed is for uncooked rice. Substitute: Sushi rice, or another short-grain or medium-grain rice such as Calrose.
- consommé bouillon (granules or cube) (コンソメ)
- Japanese-style Western soup stock powder or cubes, similar to chicken or vegetable bouillon. Substitute: Chicken or vegetable bouillon granules or a bouillon cube.
Directions
- 1
Soak the rice in water for at least 30 minutes.
- 2
Add the usual amount of water for cooking rice. Mix the seasonings together, add one-third of the mixture to the rice and cook.
- 3
Heat the oil in a frying pan, briefly stir-fry the corn over low heat, then add the remaining seasoning mixture and stir-fry over low heat for about 2 minutes.
- 4
Mix the cooked rice and the corn mixture together. (Press it into a rice bowl or cup to shape it, turn it out onto the plate and stick a little flag on top before serving!)
For a fun presentation, press the rice into a rice bowl or cup to shape it, turn it out onto the plate and top it with a little flag.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 295.5 kcal | 591 kcal | 295.5 kcal |
| Protein | 5.6 g | 11.1 g | 5.6 g |
| Fat | 1.7 g | 3.3 g | 1.7 g |
| Carbohydrates | 66.3 g | 132.6 g | 66.3 g |
| Fiber | 1.7 g | 3.3 g | 1.7 g |
| Salt equivalent | 1 g | 2.1 g | 1 g |
| Calcium | 6 mg | 12 mg | 6 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 141 mg | 282 mg | 141 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 295.5 kcal | 5.6 g | 1.7 g | 66.3 g | 1.7 g | 1 g | 6 mg | 0.8 mg | 141 mg |
| 1 adult serving | 591 kcal | 11.1 g | 3.3 g | 132.6 g | 3.3 g | 2.1 g | 12 mg | 1.5 mg | 282 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
