This Whole Tomato Rice with Miso is a simple, umami-packed one-pot dish made effortlessly in a rice cooker. As the rice steams, the whole tomato softens and blends with miso, sake, and mirin, creating a rich, savory flavor. Perfect as a quick meal or side dish, it’s easily customizable with proteins and veggies!
Table of Contents
One Pot Miso Whole Tomato Rice
Tomatoes and miso is a pairing i love just like my umami marina recipe.
One of the things I love most about this recipe is how easy it is to make, and yet it’s full of rich, deep flavors and it all cooks in a single pot rice cooker.
This recipe is perfect for meal prep, making it a great option for busy weeknights or lunch the next day. It’s also extremely versatile and pairs well with different proteins and veggies, allowing you to mix it up based on your taste.
Ingredients and Substitutions
This dish comes together with a handful of pantry staples. Here’s what you’ll need:
- Japanese short-grain rice: Has the most neutral flavour so it lets the tomato and miso flavour shine, however you can use your choice of rice. If using brown rice, use the brown rice setting.
- Tomato: Use a ripe, medium-sized tomato for the best sweetness and juiciness. You can use any variety, even baby tomatoes! If using baby tomatoes skip making incisions.
- Red miso paste: Adds a deep umami flavor; substitute with white miso for a milder taste.
- Sake: Enhances flavor complexity; replace with water or broth if unavailable.
- Mirin: A touch of sweetness; substitute with a bit of sugar mixed with water.
- Salted butter (optional): Adds richness and a silky finish.
How to Make Whole Tomato Miso Rice
This dish is incredibly easy to make—just a few simple steps and your rice cooker does the rest!
- Rinse the rice: Wash the rice thoroughly until the water runs slightly cloudy, then drain well. Read more about how to wash rice the Japanese way.
- Prepare the tomato: Make a shallow ‘X’ incision at the bottom of the tomato. This helps with letting the tomato soften more and making it easier mixing later.
- Combine ingredients: Add miso, sake, mirin, and water to the rice cooker, stirring until combined. Place the drained rice in the pot and the whole tomato on top.
- Cook: Add water up to the 2-cup line and start the rice cooker on the white rice setting.
- Fluff and serve: Once done, break the tomato with a spoon and mix everything together. Optionally, stir in butter for extra richness.
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
- Add less liquid: Tomatoes release a lot of liquid so add less than the rice cooker pot calls for. If adding other ingredients like proteins, slightly reduce it even more.
- Change up the Seasonings: You can swap the water for broth, add some msg or dashi for umami or sesame oil instead of butter for a toasted nutty flavour. You can even add some spices like curry or cumin!
- Make Extra for Meal Prep: Double the recipe to have it all week! You can even freeze portions of it for longer storage.
Serving Suggestions
Expand on this: serve with a protein like a fried egg, banbanji chicken, karaage or shogayaki (ginger pork)! Vegetables such as natto salad, smashed cucumber salad or sunomono *(Japanese cucumber saslad).
How to Store Leftovers
This rice dish is great for meal prep for quick meals! To store:
- Refrigerator – Store in an airtight container for up to 3 days.
- Freezer – Portion into freezer-safe bags and freeze for up to 1 month.
- Reheat – Microwave with a damp paper towel on top or reheat in a pan over low heat with a little oil.
Recipe FAQ
Yes! Use the same ingredient measurements and cook on high pressure for 3 minutes, followed by a 10-minute natural release before fluffing the rice.
Yes! You can add chicken, salmon, or tofu directly to the rice cooker before starting the cooking process. Check out my other rice cooker recipes to see how to cook proteins and rice in a rice cooker.
Adding other vegetables is a great way of adding more variety and texture to this dish. I recommend adding vegetables that don’t release a lot of liquid like corn, broccoli, carrots and sweet potatoes.
More Seasoned Rice Recipes
- Japanese Mixed Mushroom Rice
- Vegan Takikomi Gohan (Japanese Mixed Rice)
- Ketchup Rice
- Rice Cooker Bibimbap
- Rice Cooker Beef Pepper Rice
- Japanese Sweet Potato Rice
- Rice Cooker Teriyaki Chicken Rice
Enjoy! If you make this Whole Tomato Rice with Miso recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!
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Whole Tomato Rice with Miso
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Whole Tomato Rice with Miso is a simple, umami-packed one-pot dish made effortlessly in a rice cooker. As the rice steams, the whole tomato softens and blends with miso, sake, and mirin, creating a rich, savory flavor. Perfect as a quick meal or side dish, it’s easily customizable with proteins and veggies!
Ingredients
- 2 cups (300 g) Japanese short grain rice
- 1 tomato (approx. 150-200 g)
- 2 tbsp sake
- 2 tbsp mirin
- 2 tbsp red miso paste
- 2 tbsp salted butter, optional
Instructions
Rice Cooker Method
- Rinse the rice. Read more about how to wash rice.
- Slice a shallow X at the bottom of the tomato (about 1/2 cm / 1/4 inch deep).
- In the rice cooker pot, add mirin, sake, miso paste, and 1/2 cup (60 ml) water. Stir until the miso is dissolved.
- Add the rinsed rice and place the whole tomato on top with the cut side facing up. Then, add water until just below the 2-cup line (about 200 ml).
- Close the lid and cook on white rice mode.
- Once cooked, slice into the tomato, fluff the rice with a paddle, and gently mix. Serve with butter, if desired.
Stovetop Method
- Wash and drain the rice as instructed.
- Add the rinsed rice to a heavy-bottomed pot or cast iron pot and soak in water for at least 20-30 minutes.
- Add mirin, sake, miso paste, and 200 ml water, then stir until the miso is dissolved. Place the tomato on top.
- Cover and bring to a boil over high heat. Once boiling, reduce to low heat and cook covered for 12-15 minutes until water is absorbed.
- If checking the rice, be quick to prevent water from evaporating. If needed, cook for another 2-4 minutes.
- Turn off the heat and let it steam covered for 10 minutes.
- Slice into the tomato, fluff the rice with a paddle, and gently mix. Serve with butter, if desired.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Side dish
- Method: Rice cooker
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1.5 g
- Sodium: 227 mg
- Fat: 0.75 g
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 67 g
- Fiber: 0.75 g
- Protein: 5.5 g
- Cholesterol: 0 mg
Had this for lunch with some beef and it was delicious!
Just made this!!! Simple but oh so delicious. Wow. Thanks for the recipe, will make again!