Asparagus, English Pea and Shiso Rice

By Chef Junya Yamasaki

March 17, 2026

In this Recipe

The Regenerative Farm Box

Ingredients

Asparagus4 to 6 pieces

English Pea (de-shelled)1 cup

Shiso4 or 5 leaves

Japanese Rice2 cups

Kombu (dried Kelp)4 by 4 inch cut

Water2 cups

Salt (nice seasoning salt) To taste

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Steps

Wash the rice. This process is very important to cook rice in Japan, which is the opposite concept of treating rice in Italy. We use a bowl and a strainer. Put rice in the strainer and the bowl underneath. Run the water from the tub and pour onto rice in the bowl, then stir by hands. The water become white immediately, then discard that initial water very quickly. This is because the rice will absorb the taste of the white water otherwise. Then continue washing the rice in the same manner until the water becomes clean.
Soak the rice in the bowl for 30 minutes, then take it out from the water, but keeping in the strainer for another 20 minutes.
De-shell the English Pea. Snap the hard bottom of Asparagus by hands and discard. Cut them in one inch size. Cut the Kombu into 4 by 4 inch size.
Put the drained rice in the rice cooker, put English Pea and Asparagus on top. Covered by the 2 cup of water. Put pinch of salt and cover by the Sheet of Kombu on top, then cook. I assume people have a rice cooker at home, but if you don’t, no worries you can cook it in a normal pot with a lid on. In fact the best way to cook rice is in Donabe Clay Pot which is the same process as this; Heat the pot with all the ingredients together ( except for Shiso ) with medium heat for about 12 to 13 minutes. Towards the end of 12, 13 minutes, you will see the steam come out from the lid, but never lift the lid. Pay attention to the aroma of caramelized rice in the bottom coming tother with that steam. When you start smelling that nice nutty smell lower the heat as minimum as possible for additional 5 minutes, then turn off the heat, but keep the lid on for additional 5 minutes.
Prepare the Shiso garnish on the top by rolling together and cut into Julian as thin as possible
Lift the lid, take off the Kombu and incorporate the Asparagus and the pea well into the rice with a wet spatula. Serve them on the bowl topped with plenty of Shiso. Eat with some nice seasoning salt such as Malden Salt.