Mountain Vegetable Rice

Name: How to cook Mountain Vegetable Rice - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Mountain Vegetable Rice

This is a mountain vegetable filled mixed rice that I've been eating in the spring since I was little. In Matsuyama in Ehime prefecture, it's called "Moburi rice" or "Omoburi". Besides mountain vegetables, we add other veggies such as cooked dried shiitake mushrooms, carrots, burdock root, and lotus root, and mix them into the rice. In Matsuyama, we use a type of dried aburaage called "Matsuyama-age" without getting rid of the surface oil.

Ingredient

Food ration :

3 servings

1/2

a shoot Boiled bamboo shoots

1 bunch

De-bittered warabi (bracken fern)

to 2 pieces Aburaage (I use Matsuyama-age, an Ehime speciality; see Story Behind the Recipe)

3 tbsp

Chirimen jako

300 ml

Dashi stock

--- Or, use 300 ml of water with 1 teaspoon of dashi stock granules

heaping tablespoons Sugar

1 tbsp

Mirin

2 tbsp

Usukuchi soy sauce

1 tbsp

Regular (dark) soy sauce

700 grams

White rice

bit less than 1/2 teaspoon Salt

Cooking instructions

* Step 1

Soak the bamboo shoot and warabi (bracken fern) to remove their bitterness. Cook the rice with a bit less water than usual so that it's firm.

* Step 2

Slice the bamboo shoot into thin strips. Cut the warabi into 2.5-3 cm long pieces. Wrap the aburaage in paper towels and microwave for 30 seconds to remove the surface oil, then cut into thin strips.

* Step 3

Put all the ingredients except for the rice and chirimen jako into a pan with the dashi stock and flavoring ingredients. Bring to a boil, then simmer over low heat while stirring occasionally.

* Step 4

When the simmering liquid has reduced by about half, add the chirimen jako.

* Step 5

When there is almost no liquid left in the pan as shown here, turn off the heat. (Since the liquid is mixed into the rice too, be sure to keep simmering until there's almost none left in the pan.)

* Step 6

Put the freshly cooked hot rice in a large container (such as a sushi rice tub), add the Step 4 simmered ingredients, liquid and all, and mix in.

* Step 7

The simmered ingredients are well flavored, but if they are too wet you can drain them quickly in a colander before mixing them in. (Don't press down on them to squeeze them out.)