Japanese Appetizers, Soups and Noodles Recipes - Rice with Wild Vegetables and Mushrooms Recipe

Ingredients

• 1 1/2 cups (300 g) uncooked Japanese rice

• 2 1/2 cups (625 ml) water

• 1 tablespoon sake

• 1 tablespoon Japanese soy sauce

• 1 packet mountain vegetables

• 7 oz (200 g) mixed fresh mushrooms

• 3 pieces fried tofu slices (aburage)

• (1 oz/30 g) Kinome leaves or chopped parsley, to garnish

Rice Seasoning

• 1 teaspoon salt

• 1 teaspoon sake

• 1 teaspoon Japanese soy sauce

• 1 teaspoon mirin

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Method:

1. Rinse and wash the rice gently. Place the rice and 2 1/2 cups (625 ml) water in a deep saucepan and set aside to soak for 20 minutes.

2. Rinse, drain the mountain vegetables and place in a small bowl. Add the sake, soy sauce and mushrooms, mix well and set aside for 5 minutes.

3. Add the Rice Seasoning to the saucepan of soaking rice, together with the seasoned vegetables and stir. Cover the saucepan and bring to a boil over high heat for about 5 minutes, or until the water is almost fully absorbed, then stir. Reduce the heat and simmer gently, covered, for 15 minutes until the rice is cooked. Remove from the heat, place a towel over the rice (to absorb moisture) and cover with the lid. Set aside for 20 minutes.

4. Pour boiling water over the tofu slices to remove excess oil. Drain and pat dry with paper towels. Cut in half lengthwise, and then cut into short, narrow strips. Stir the fried tofu slices into the rice, garnish and serve hot.