Mountain Vegetable Rice
Mountain Vegetable Rice

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, mountain vegetable rice. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Mountain Vegetable Rice is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Mountain Vegetable Rice is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can have mountain vegetable rice using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Mountain Vegetable Rice:
  1. Take 1/2 a shoot Boiled bamboo shoots
  2. Get 1 bunch De-bittered warabi (bracken fern)
  3. Make ready 1 to 2 pieces Aburaage (I use Matsuyama-age, an Ehime speciality; see Story Behind the Recipe)
  4. Get 3 tbsp Chirimen jako
  5. Get 300 ml Dashi stock
  6. Make ready 1 — Or, use 300 ml of water with 1 teaspoon of dashi stock granules
  7. Get 2 heaping tablespoons Sugar
  8. Make ready 1 tbsp Mirin
  9. Make ready 2 tbsp Usukuchi soy sauce
  10. Get 1 tbsp Regular (dark) soy sauce
  11. Get 700 grams White rice
  12. Make ready If you don't have any usukuchi soy sauce, substitute with the following:
  13. Make ready 1 tbsp Regular (dark) soy sauce
  14. Make ready 1 bit less than 1/2 teaspoon Salt
Instructions to make Mountain Vegetable Rice:
  1. 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.
  2. 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.
  3. 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.
  4. When the simmering liquid has reduced by about half, add the chirimen jako.
  5. 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.)
  6. 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.
  7. 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.)
  8. Taste, and if needed, add a little salt to adjust the seasoning.

So that is going to wrap this up for this special food mountain vegetable rice recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!