Yoshiharu's StoryThis is a family's recipe an heirloom handed down from generation to generation.
short grain rice
4 1/2 c
carrots, julienne strips
burdock root, shaving cut
shiitake mushroom, sliced
bamboo shoots, boiled, sliced
konnyaku, bar rectangles
hijiki, soak hijiki in lukewarm water for 30 minutes, then drain.
dried kelp, soak dried kelp in lukewarm water for 30 minutes, then drain.
inari-age, fried soy bean’s curd seasoned with soy sauce, sliced, save juice for sauce.
1Place rice in a bowl, add ample water, sir quickly, and discard the cloudy water immediately.
2Repeat until water is almost clear.
3Drain in a sieve, and let stand for 30 minutes so rice absorbs moisture.
4Transfer rinsed rice from sieve to rice cooker, add water, following machine’s measure, and start cooking.
5Let stand for 10 minutes.
6Heat large skillet medium heat, put in vegetable oil. Add carrot, burdock root, shiitake mushroom, bamboo shoots, konnyaku, hijiki, kelp and inari-age cook 4-5 minutes.
7Add sake and mirin, bring to a boil, add soy sauce and inari-age juice and bring back to boil until water (sauce) is almost gone.
8Place large bowl, combine hot rice and stuffing, and mix well.
9Serve in rice bowls with sesame seeds sprinkled on top.
About this Recipe
Course/Dish: Rice Sides