| |
|
What You Need:
(To Serve: 3)
|
|
|
|
1 shiitake (dried Japanese mushroom)
A 4-ounce loaf of canned konnyaku (gelatinous root vegetable), sliced thin and shredded
3 cups niban dashi
2 tablespoons mirin (sweet sake), or substitute 5 teaspoons pale dry sherry
1¼ teaspoons salt
1 teaspoon Japanese all-purpose soy sauce
1 cup Japanese rice, or substitute 1 cup unconverted long-grain white rice, soaked 3 hours in water to cover
1 carrot, scraped, cut in half lengthwise and shredded fine
12 canned ginnan (ginkgo) nuts
A 3-ounce piece of canned kamaboko (fish cake), sliced thin
½ cup fresh or thoroughly defrosted frozen green peas
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Soften the shiitake by steaming it for 1minute in an Oriental steamer or the substitute. While the mushroom is still hot, cut off and discard its hard stem, and shred the cap fine.
|
2. In a small saucepan, bring 1 cup of water to a boil. Add the shredded konnyaku and return the water to the boil. Drain the konnyaku in a sieve and run cold water over it to cool it quickly. Drain again and set aside.
|
3. In a large mixing bowl, combine the dashi, mirin, salt and soy sauce.
|
4. In a 2- to 3-quart saucepan, combine the rice, dashi mixture, shiitake, konnyaku, carrot, nuts and fish cake. Stir together gently, and bring to a boil over high heat.
|
5. Then reduce the heat to low, cover the pan, and simmer undisturbed for 4 to 6 minutes, or until the liquid is completely absorbed by the rice. Stir in the green peas, cover again and simmer for 2 minutes.
|
6. Serve as a main course for lunch or supper, accompanied perhaps by soup.
|
|
|
|
|
