Mugimeshi is a traditional Japanese recipe for a classic accompaniment of rice steamed with pressed barley. The full recipe is presented here and I hope you enjoy this classic Japanese version of: Steamed Rice with Pressed Barley (Mugimeshi).
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The naval surgeon Takaki Kanehiro introduced it into institutional cooking to combat beriberi, endemic in the armed forces in the 19th century. Barley contains more fibre, protein and vitamins than rice, and today this dish is regaining some popularity due to its healthy qualities.
Note that pressed barley absorbs more water than regular rice. Add approximately 10% more water than when preparing rice only. Increase the proportion of water when adding more barley to rice.
This recipe is best prepared in a rice cooker
Ingredients
150g regular rice
50g pressed barley
Water (not in photo)
180ml water per 200g of combined rice and barley
Method:
Combine the rice and pressed barley then thoroughly wash the ingredients with cold, running, water until the water runs clear.
Set the rice and barley mixture in your rice cooker then pour in the water.
Allow to soak for 30 minutes then cook.
When the rice cooker is done, allow to steam for 10 minutes then fluff the rice and barley mixture.
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