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Discussion Starter · #1 ·
Here's a Japanese recipe that I modified from Japanese Cooking by Miyoko Nishimoto Schinner. (<a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&linkCode=ur2&camp=1789&creative=9325&tag=veggieboards.com-20&location=http%3A%2F%2Fwww.amazon.com%2FJapanese-Cooking-Contemporary-Traditional-Delicious%2Fdp%2F1570670722%2Fref%3Dntt_at_ep_dpt_1" target="_blank">http://www.amazon.com/Japanese-Cooki...tt_at_ep_dpt_1</a>)<br><br>
In her version, she talks about making Konbu or Konbu-Shiitake Stock. However, I couldn't find Konbu mushrooms even at the local Asian grocery, so I just used Shiitake and it was very good. That same grocery also sells some amazing tofu, which I've added to the recipe. The recipe gives you tremendous flexibility. I've never made this the same way twice. I also highly recommend Schinner's book.<br><br>
Here's my version, in my own words.<br><br>
Ingredients:<br><ul><li>3 cups rice</li>
<li>4 to 5 cups Shiitake stock (see below on how to make)</li>
<li>2 tablespoons Saki</li>
<li>1 teaspoon sea salt</li>
<li>3 tablespoons soy sauce</li>
<li>¼ cup thinly sliced green onions</li>
<li>tofu (optional)</li>
</ul><br>
2 to 3 cups vegetables of choice, sliced or finely diced, for example, use any combo of the following that you want:<br><ul><li>Broccoli</li>
<li>Asparagus</li>
<li>Green beans</li>
<li>Snap peas</li>
<li>Snow peas</li>
<li>Squash</li>
<li>Lotus root</li>
<li>Leeks</li>
<li>Carrots</li>
<li>Mushrooms</li>
</ul>
(Don't use tomatoes, avocados, lettuce, cabbage, cucumbers, or beets)<br>
Cook rice. Combine it with the Shiitake stock, Saki, sea salt, and your chosen and diced vegetables in a pot, then simmer for about 20 minutes. Add vegetables in order of their hardness with the delicate ones like snow peas or asparagus towards the end, stirring occasionally. Put in the soy sauce and simmer for 4 more minutes. Put the thinly sliced green onions in last and take away from the heat. Ready to serve.<br><br>
Now here's how to make Shiitake stock.<br><br>
Shiitake stock<br>
Soak dried Shiitake mushrooms in filtered water overnight. Strain the mushrooms out of the water and throw them out. You now have your stock.<br><br>
I use water filtered in a Brita pitcher because the tap water is so bad where I live. If you have good quality tap water in your location, you might be okay with plain tap water.<br><br><img alt="" src="http://tommeinenphotography.com/food/MixedVegetableZosui_0019.jpg" style="border:0px solid;">
 

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Discussion Starter · #3 ·
Cool. Let me know how it turns out for you. I'm making it tomorrow. Gonna try it in the crock pot for the first time.
 

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This one looks so yummy, especially on a cooler Fall day like the ones we've been having lately! Very nutritious, too!
 

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Can't you use the mushrooms after rehydrating?<br>
I've had a package of dried ****akes for about a year.<br><br>
Isn't konbu a sea vegetable?
 
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