Mountain Vegetable Rice.
Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mountain vegetable rice. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Mountain Vegetable Rice is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Mountain Vegetable Rice is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook mountain vegetable rice using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Mountain Vegetable Rice:
- Get 1/2 of a shoot Boiled bamboo shoots.
- Make ready 1 bunch of De-bittered warabi (bracken fern).
- Take 1 of to 2 pieces Aburaage (I use Matsuyama-age, an Ehime speciality; see Story Behind the Recipe).
- Make ready 3 tbsp of Chirimen jako.
- Take 300 ml of Dashi stock.
- Prepare 1 of — Or, use 300 ml of water with 1 teaspoon of dashi stock granules.
- Prepare 2 of heaping tablespoons Sugar.
- Prepare 1 tbsp of Mirin.
- Prepare 2 tbsp of Usukuchi soy sauce.
- Get 1 tbsp of Regular (dark) soy sauce.
- Prepare 700 grams of White rice.
- Make ready of If you don't have any usukuchi soy sauce, substitute with the following:.
- Make ready 1 tbsp of Regular (dark) soy sauce.
- Prepare 1 of bit less than 1/2 teaspoon Salt.
Steps to make Mountain Vegetable Rice:
- 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..
- 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..
- 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..
- When the simmering liquid has reduced by about half, add the chirimen jako..
- 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.).
- 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..
- 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.).
- Taste, and if needed, add a little salt to adjust the seasoning..
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