Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mountain vegetable rice. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mountain Vegetable Rice is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Mountain Vegetable Rice is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook mountain vegetable rice using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Mountain Vegetable Rice:
- Take 1/2 a shoot Boiled bamboo shoots
- Make ready 1 bunch De-bittered warabi (bracken fern)
- Take 1 to 2 pieces Aburaage (I use Matsuyama-age, an Ehime speciality; see Story Behind the Recipe)
- Take 3 tbsp Chirimen jako
- Take 300 ml Dashi stock
- Make ready 1 — Or, use 300 ml of water with 1 teaspoon of dashi stock granules
- Make ready 2 heaping tablespoons Sugar
- Take 1 tbsp Mirin
- Make ready 2 tbsp Usukuchi soy sauce
- Take 1 tbsp Regular (dark) soy sauce
- Take 700 grams White rice
- Get If you don't have any usukuchi soy sauce, substitute with the following:
- Get 1 tbsp Regular (dark) soy sauce
- Take 1 bit less than 1/2 teaspoon Salt
Instructions to make Mountain Vegetable Rice:
- Soak the bamboo shoot and warabi (bracken fern) to remove their bitterness. Cook the rice with a bit less water than usual so that it's firm.
- Slice the bamboo shoot into thin strips. Cut the warabi into 2.5-3 cm long pieces. Wrap the aburaage in paper towels and microwave for 30 seconds to remove the surface oil, then cut into thin strips.
- Put all the ingredients except for the rice and chirimen jako into a pan with the dashi stock and flavoring ingredients. Bring to a boil, then simmer over low heat while stirring occasionally.
- When the simmering liquid has reduced by about half, add the chirimen jako.
- When there is almost no liquid left in the pan as shown here, turn off the heat. (Since the liquid is mixed into the rice too, be sure to keep simmering until there's almost none left in the pan.)
- Put the freshly cooked hot rice in a large container (such as a sushi rice tub), add the Step 4 simmered ingredients, liquid and all, and mix in.
- The simmered ingredients are well flavored, but if they are too wet you can drain them quickly in a colander before mixing them in. (Don't press down on them to squeeze them out.)
- Taste, and if needed, add a little salt to adjust the seasoning.
So that’s going to wrap this up for this exceptional food mountain vegetable rice recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
