my family’s memory “maze-gohan”
(1 rating)
This is a family's recipe an heirloom handed down from generation to generation.
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(1 rating)
yield
8 serving(s)
prep time
30 Min
cook time
35 Min
Ingredients For my family’s memory “maze-gohan”
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2 cshort grain rice
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2 cbrown rice
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4 1/2 cwater
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8 ozcarrots, julienne strips
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5 ozburdock root, shaving cut
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2 ozshiitake mushroom, sliced
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1 canbamboo shoots, boiled, sliced
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1 pkgkonnyaku, bar rectangles
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1 pkghijiki, soak hijiki in lukewarm water for 30 minutes, then drain.
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2 ozdried kelp, soak dried kelp in lukewarm water for 30 minutes, then drain.
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1 caninari-age, fried soy bean’s curd seasoned with soy sauce, sliced, save juice for sauce.
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2 Tbspsesame seeds
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1/3 csake
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1/2 csoy sauce
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2 Tbspmirin
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1 Tbspvegetable oil
How To Make my family’s memory “maze-gohan”
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1Place rice in a bowl, add ample water, sir quickly, and discard the cloudy water immediately.
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2Repeat until water is almost clear.
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3Drain in a sieve, and let stand for 30 minutes so rice absorbs moisture.
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4Transfer rinsed rice from sieve to rice cooker, add water, following machine’s measure, and start cooking.
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5Let stand for 10 minutes.
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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.
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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.
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8Place large bowl, combine hot rice and stuffing, and mix well.
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9Serve in rice bowls with sesame seeds sprinkled on top.
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