Mame gohan. Green peas and rice.

Green peas and rice (in a rice cooker).

Rice is steamed as usual.
I have mixed about 20% of “hatomugi” grains (Job’s tears) to the white rice.
After rincing, put the rice in the cooker. Paste 1 ts of raw peas. Add it to the rice, also add 1 tbs of raw mirin.
The green peas are added into the rice-cooker when the rice is already done, 10 minutes before the meal. That way, the peas keep their color and crunchiness.
Propose gomashio (sesame + salt) to salt the dish.