Simple Way to Prepare Tasty Mountain Vegetable Rice

Mountain Vegetable Rice Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Sansai Gohan is a mixed rice dish filled with fresh, tender, fragrant mountain vegetables. Welcome the arrival of spring by enjoying a bowl of lightly seasoned mountain vegetable rice!

Here is the best “Mountain Vegetable Rice” recipe we have found so far. This is gonna really delicious.

Ingredients of Mountain Vegetable Rice

1. Make ready 1/2 of a shoot Boiled bamboo shoots.
2. Take 1 bunch of De-bittered warabi (bracken fern).
3. It’s 1 of to 2 pieces Aburaage (I use Matsuyama-age, an Ehime speciality; see Story Behind the Recipe).
4. Take 3 tbsp of Chirimen jako.
5. It’s 300 ml of Dashi stock.
6. It’s 1 of — Or, use 300 ml of water with 1 teaspoon of dashi stock granules.
7. It’s 2 of heaping tablespoons Sugar.
8. Make ready 1 tbsp of Mirin.
9. You need 2 tbsp of Usukuchi soy sauce.
10. You need 1 tbsp of Regular (dark) soy sauce.
11. Take 700 grams of White rice.
12. Take of If you don't have any usukuchi soy sauce, substitute with the following:.
13. It’s 1 tbsp of Regular (dark) soy sauce.
14. You need 1 of bit less than 1/2 teaspoon Salt.

Vegetable pulav is a mix of spicy vegetables with rice.This is a great dish for lunch.If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal.In this recipe for vegetable rice, adding stir-fried vegetables to steaming rice means the rice is nicely infused with their flavor.

Mountain Vegetable Rice instructions

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..

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There are numerous variations on this eastern Chinese dish.Simply add to rice and cook as usual.Kamameshi is a japanese way of flavoring rice.Find vegetable rice stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.Thousands of new, high-quality pictures added every day.