my family’s memory “maze-gohan”

Name: My Family’s Memory “Maze-gohan”
Prep time: 30 min
Cook time: 35 min
Yield: 8
Ingredients: 2 cup(s) short grain rice; 2 cup(s) brown rice; 4 1/2 cup(s) water; 8 ounce(s) carrots, julienne strips; 5 ounce(s) burdock root, shaving cut; 2 ounce(s) shiitake mushroom, sliced; 1 can(s) bamboo shoots, boiled, sliced; 1 package(s) konnyaku, bar rectangles; 1 package(s) hijiki, soak hijiki in lukewarm water for 30 minutes, then drain.; 2 ounce(s) 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 tablespoon(s) sesame seeds; 1/3 cup(s) sake; 1/2 cup(s) soy sauce; 2 tablespoon(s) mirin; 1 tablespoon(s) vegetable oil

(1 RATING)

25 Pinches 1 Photo

Yoshiharu Sogi

Napa, CA

Updated on Mar 8, 2012

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

Rate

prep time 30 Min

cook time 35 Min

method ---

yield 8 serving(s)

Ingredients

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

How To Make my family’s memory “maze-gohan”

Step 1

Place rice in a bowl, add ample water, sir quickly, and discard the cloudy water immediately.

Step 2

Repeat until water is almost clear.
Step 3

Drain in a sieve, and let stand for 30 minutes so rice absorbs moisture.
Step 4

Transfer rinsed rice from sieve to rice cooker, add water, following machine’s measure, and start cooking.
Step 5

Let stand for 10 minutes.
Step 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.
Step 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.
Step 8

Place large bowl, combine hot rice and stuffing, and mix well.
Step 9

Serve in rice bowls with sesame seeds sprinkled on top.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes