Rice Cooker Method

1. Rinse the rice. Read more about how to wash rice.
2. Slice a shallow X at the bottom of the tomato (about 1/2 cm / 1/4 inch deep).
3. In the rice cooker pot, add mirin, sake, miso paste, and 1/2 cup (60 ml) water. Stir until the miso is dissolved.
4. 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).
5. Close the lid and cook on white rice mode.
6. Once cooked, slice into the tomato, fluff the rice with a paddle, and gently mix. Serve with butter, if desired.

Stovetop Method

1. Wash and drain the rice as instructed.
2. Add the rinsed rice to a heavy-bottomed pot or cast iron pot and soak in water for at least 20-30 minutes.
3. Add mirin, sake, miso paste, and 200 ml water, then stir until the miso is dissolved. Place the tomato on top.
4. 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.
5. If checking the rice, be quick to prevent water from evaporating. If needed, cook for another 2-4 minutes.
6. Turn off the heat and let it steam covered for 10 minutes.
7. Slice into the tomato, fluff the rice with a paddle, and gently mix. Serve with butter, if desired.