📝 About This Recipe
Mugi-meshi is a soul-warming Japanese staple that blends polished white rice with pearled barley to create a dish rich in fiber and nutty complexity. Historically favored for its health benefits and satisfying chew, this 'temple-style' grain bowl offers a beautiful textural contrast that elevates any meal. It is the quintessential base for traditional Japanese comfort food, providing a wholesome, earthy aroma that fills the kitchen with rustic charm.
🥗 Ingredients
The Grains
- 2 cups Japanese Short-Grain White Rice (such as Koshikari or Sasanishiki)
- 1 cup Pearled Barley (also known as 'Mochi-mugi' for a chewier texture)
The Liquid
- 3.5 cups Filtered Water (divided; barley requires slightly more water than rice)
- 1 tablespoon Sake (optional, for a polished aroma)
- 1 piece Kombu (2-inch square, wiped with a damp cloth)
Traditional Accompaniments
- 6 inches Nagaimo (Mountain Yam) (grated into a slurry for 'Tororo' style)
- 1 teaspoon Shoyu (Soy Sauce) (to season the yam)
- 2 tablespoons Dashi Stock (to thin the grated yam)
- 1 teaspoon Toasted Black Sesame Seeds (for garnish)
- 1 stalk Scallions (finely sliced)
- 4 pieces Umeboshi (pickled plums for a tart contrast)
👨🍳 Instructions
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1
Place the white rice in a large bowl and rinse with cold water. Swirl with your hand and drain quickly. Repeat 3-4 times until the water runs mostly clear, then drain in a fine-mesh sieve for 15 minutes.
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2
In a separate bowl, rinse the pearled barley under cold water. Unlike rice, barley doesn't release as much surface starch, so 1 or 2 rinses is sufficient.
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3
Combine the drained white rice and the rinsed barley in a heavy-bottomed pot (like a Donabe) or an electric rice cooker.
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4
Add 3.5 cups of filtered water. The rule of thumb for Mugi-meshi is to add the standard amount of water for the rice, plus double the volume of water for the barley portion.
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5
Add the sake and tuck the piece of kombu into the grains. Let the grains soak for at least 30 minutes (up to 1 hour in winter). This ensures the barley softens perfectly to the core.
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6
If using a pot on the stove, cover with a tight-fitting lid. Bring to a boil over medium-high heat. Listen for the bubbling sound and look for steam escaping.
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7
Once boiling, reduce the heat to the lowest setting. Cook for 12-15 minutes. Do not lift the lid! Lifting the lid releases the steam necessary for the barley to hydrate.
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8
Turn off the heat. Let the pot sit, undisturbed and covered, for an additional 15 minutes. This 'steaming' phase is crucial for a fluffy texture.
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9
While the rice steams, prepare the 'Tororo' by peeling the nagaimo and grating it using a Japanese ceramic grater (or the fine side of a box grater) into a slimy, frothy paste.
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10
Whisk the dashi and soy sauce into the grated nagaimo until smooth and aerated.
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11
Open the rice pot and remove the kombu. Use a rice paddle to gently 'fold' the rice from the bottom up to aerate the grains and distribute the barley evenly.
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12
Scoop the Mugi-meshi into individual ceramic bowls. The grains should look plump and slightly glossy with a mix of white and golden-tan hues.
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13
Top with a generous spoonful of the seasoned nagaimo, a sprinkle of sesame seeds, scallions, and an umeboshi plum in the center.
💡 Chef's Tips
Soaking is non-negotiable; barley is denser than rice and will remain crunchy if not hydrated properly before cooking. If using a rice cooker, check if it has a 'Mixed Rice' or 'Brown Rice' setting, which can be used for a softer barley finish. For extra flavor, you can lightly toast the dry barley in a pan for 2 minutes before rinsing to enhance its nutty profile. Always use a ratio of 2:1 (Rice to Barley) for beginners; once you enjoy the texture, you can move to a 1:1 ratio for a healthier, heartier bowl.
🍽️ Serving Suggestions
Serve alongside a hot bowl of Miso Soup with silken tofu and wakame. Pair with Saba Shioyaki (Salt-grilled Mackerel) to complement the earthy grains. Add a side of 'Tsukemono' (Japanese pickles) like Takuan to provide a crunchy texture. Enjoy with a cup of hot Hojicha (roasted green tea) to mirror the nuttiness of the barley.