Steamed rice with spinach leaves, tuna and mugwort
This hearty winter warmer is perfect student supper, especially for those cooking on a budget. With the added bonus of mugwort- a herb used in Okinawan cooking packed full of carotene, which is linked to treating conditions such as respiratory ailments, gout, kidney stones or gallstones, infections, gastritis and tuberculosis. It's the dish keeps that keeps on giving!
Wash the rice thoughroughly, until the water no longer turns cloudy when draining the rice and then transfer to a saucepan.
Add the water, dashinomoto, salt and soy sauce to the saucepan and bring to a boil.
Add the potato leaves or spinach and mix with a wooden spoon, bring to a boil again.
Cover and simmer for around 1 hour, stirring occasionally, until the rice is very soft.
Add the canned tuna to the rice mixture, followed by a teaspoon of ground mugwort and stir in. Sprinkle several spinach leaves on top to garnish and serve.
300g rice (short grain)
80ml soy sauce
1 tbsp dashinomoto seasoning (You can buy these seasoning granules in oriental supermarkets)
Salt to taste
350g fresh spinach
1 can of tuna
1tsp Fuchiba *(mugwort), dried- Gently rub under running water between your palms before using