Ingredients for Mountain Vegetable Rice
- 1/2 a shoot Boiled bamboo shoots
- 1 bunch De-bittered warabi (bracken fern)
- 1 to 2 pieces Aburaage (I use Matsuyama-age, an Ehime speciality; see Story Behind the Recipe)
- 3 tbsp Chirimen jako
- 300 ml Dashi stock
- 1 — Or, use 300 ml of water with 1 teaspoon of dashi stock granules
- 2 heaping tablespoons Sugar
- 1 tbsp Mirin
- 2 tbsp Usukuchi soy sauce
- 1 tbsp Regular (dark) soy sauce
- 700 grams White rice
- If you don’t have any usukuchi soy sauce, substitute with the following:
- 1 tbsp Regular (dark) soy sauce
- 1 bit less than 1/2 teaspoon Salt
Cooking Instructions for making 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.
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