My Family’s Memory “Maze-gohan”

Recipe Rating:
 1 Rating
Serves: 8
Prep Time:
Cook Time:

Ingredients

2 c short grain rice
2 c brown rice
4 1/2 c water
8 oz carrots, julienne strips
5 oz burdock root, shaving cut
2 oz shiitake mushroom, sliced
1 can(s) bamboo shoots, boiled, sliced
1 pkg konnyaku, bar rectangles
1 pkg hijiki, soak hijiki in lukewarm water for 30 minutes, then drain.
2 oz dried kelp, soak dried kelp in lukewarm water for 30 minutes, then drain.
1 can(s) inari-age, fried soy bean’s curd seasoned with soy sauce, sliced, save juice for sauce.
2 Tbsp sesame seeds
1/3 c sake
1/2 c soy sauce
2 Tbsp mirin
1 Tbsp vegetable oil

The Cook

Yoshiharu Sogi Recipe
Lightly Salted
Napa, CA (pop. 76,915)
yswinedaisuki
Member Since Nov 2011
Yoshiharu's notes for this recipe:
This is a family's recipe an heirloom handed down from generation to generation.
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Directions

1
Place rice in a bowl, add ample water, sir quickly, and discard the cloudy water immediately.
2
Repeat until water is almost clear.
3
Drain in a sieve, and let stand for 30 minutes so rice absorbs moisture.
4
Transfer rinsed rice from sieve to rice cooker, add water, following machine’s measure, and start cooking.
5
Let stand for 10 minutes.
6
Heat 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.
7
Add 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.
8
Place large bowl, combine hot rice and stuffing, and mix well.
9
Serve in rice bowls with sesame seeds sprinkled on top.

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