Sansai on Rice
Assorted vegetables and plants on rice.
20 minutes+
584kcal
0.7g
- 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
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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.
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