A Japanese-Style Pilaf
water (or your favorite dashi, broth) 2C
shoyu 2 TBS
mirin 2 TBS
gobo 1/2 (skinny end)
carrots 1/3 (skinny end)
dried shiitake mushrooms 3 medium size (soaked), other fresh mushrooms.
dried hijiki seaweed 1 TBS (soaked)
1. Wash 2 cups rice and drain the water with a colander and then add 2 cups of water. Let is sit at least 30 minutes.
2. Chop the shiitake mushroom set aside.
3. Rinse the previously soaked hijiki seaweed under running water for several times.
4. Peel the gobo, carrots and then shave them using a knife or a peeler. Shaving should be small about 1 inch at the most. Soak them in a bowl of water until needed.
5. Put the aburage in a colander and pour hot water over it to rinse off the excess oil. Chop aburage into thin and small pieces.
6. Blanch the peas and cut them in fourth.
1. Set the rice and water in a rice cooker
2. Add 2 TBS of shoyu and 2 TBS of mirin. Mix well.
3. Spread the chopped aburage on top of the rice. (DO NOT mix with the rice)
4. Spread the sliced shiitake on top of aburage
5. Spread the hijiki on top of the shiitake.
6. Spread the thinly shaved gobo and carrots on top.
7. Cook the rice as usual.
8. When done, fluff the rice. Serve and garnish with greens.
*gomoku-five things (gobo, carrots, aburage, shiitake, and hijiki)
*takikomi---means to cook with
*abura age—deep-fried tofu
*hijiki-a type of black seaweed usually available in a dried form