Mountain Vegetable Rice
Mountain Vegetable Rice

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, mountain vegetable rice. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Mountain Vegetable Rice is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Mountain Vegetable Rice is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have mountain vegetable rice using 14 ingredients and 8 steps. Here is how you can achieve it.

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. Take 1 to 2 pieces Aburaage (I use Matsuyama-age, an Ehime speciality; see Story Behind the Recipe)
  4. Get 3 tbsp Chirimen jako
  5. Make ready 300 ml Dashi stock
  6. Take 1 — Or, use 300 ml of water with 1 teaspoon of dashi stock granules
  7. Make ready 2 heaping tablespoons Sugar
  8. Make ready 1 tbsp Mirin
  9. Get 2 tbsp Usukuchi soy sauce
  10. Get 1 tbsp Regular (dark) soy sauce
  11. Prepare 700 grams White rice
  12. Get If you don't have any usukuchi soy sauce, substitute with the following:
  13. Prepare 1 tbsp Regular (dark) soy sauce
  14. Prepare 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 with this special food mountain vegetable rice recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!