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Here's a Japanese recipe that I modified from Japanese Cooking by Miyoko Nishimoto Schinner. (http://www.amazon.com/Japanese-Cooki...tt_at_ep_dpt_1)
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.
Here's my version, in my own words.
Ingredients:
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.
Now here's how to make Shiitake stock.
Shiitake stock
Soak dried Shiitake mushrooms in filtered water overnight. Strain the mushrooms out of the water and throw them out. You now have your stock.
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.
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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.
Here's my version, in my own words.
Ingredients:
- 3 cups rice
- 4 to 5 cups Shiitake stock (see below on how to make)
- 2 tablespoons Saki
- 1 teaspoon sea salt
- 3 tablespoons soy sauce
- ¼ cup thinly sliced green onions
- tofu (optional)
- Broccoli
- Asparagus
- Green beans
- Snap peas
- Snow peas
- Squash
- Lotus root
- Leeks
- Carrots
- Mushrooms
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.
Now here's how to make Shiitake stock.
Shiitake stock
Soak dried Shiitake mushrooms in filtered water overnight. Strain the mushrooms out of the water and throw them out. You now have your stock.
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.
