Sansai on Rice

Sansai on Rice

Assorted vegetables and plants on rice.

Cooking time
20 minutes+
  • 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)

Ingredients(Servings: 2)

2 cups

50 g (1.8 oz)

0.9 oz

30 g (1 oz)


50 ml (1.7 oz)

  • Mochi rice (mochigome) is short-grain glutinous rice.


  1. Wash the mochi rice in a strainer and dry.
  2. Soften the mushrooms in water, remove the stems and slice thinly.
  3. Boil the bamboo shoots. Slice into very thin 3 cm (1 in)long strips.
  4. Cut the hard parts from the royal fern and cut into 3 cm (1 in) lengths.
  5. 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.
  6. 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.
  7. 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.
  8. Add (6) to (7) and mix.

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