Sansai on Rice
Assorted vegetables and plants on rice.
20min+
584kcal
700mg
- Nutrition facts are for one serving.
- Time to rehydrate dried shiitake mushrooms and cook rice is not included in the cooking time.
Ingredients(Servings: 2)
- Mochi rice (mochigome) is short-grain glutinous rice.
Directions
-
Wash the mochi rice in a strainer and dry.
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Soften the mushrooms in water, remove the stems and slice thinly.
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Boil the bamboo shoots. Slice into very thin 3 cm (1 in)long strips.
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Cut the hard parts from the royal fern and cut into 3 cm (1 in) lengths.
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Mix together (2), (3), (4) and (A) in a pot and boil. Simmer for 30 seconds, and turn off the heat. Once cool, divide the vegetables from the broth.
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Lineup up the butterbur on a chopping board, sprinkle salt and roll back and forth with both hands. Place in hot water and boil well. Remove, cool and peel the skin. Diagonally slice into 3 cm (1 in) lengths.
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Place the mochi rice and the vegetables from (5) in a rice cooker. Add water to the broth from (5) and sake (280 ml/9.5 fl oz). Steam cook as usual.
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Add (6) to (7) and mix.
Cooking Basics
Shiitake mushrooms - removing the stem
The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.
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