My Family’s Memory “Maze-gohan”

Yoshiharu Sogi


This is a family's recipe an heirloom handed down from generation to generation.

★★★★★ 1 vote
30 Min
35 Min


2 c
short grain rice
2 c
brown rice
4 1/2 c
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
1/2 c
soy sauce
2 Tbsp
1 Tbsp
vegetable oil


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