Recipe of Ultimate Mountain Vegetable Rice

Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, mountain vegetable rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mountain Vegetable Rice is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Mountain Vegetable Rice is something that I’ve loved my whole life.

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

The ingredients needed to make Mountain Vegetable Rice:

1. Take 1/2 a shoot Boiled bamboo shoots
2. Prepare 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. Make ready 3 tbsp Chirimen jako
5. Make ready 300 ml Dashi stock
6. Make ready 1 — Or, use 300 ml of water with 1 teaspoon of dashi stock granules
7. Take 2 heaping tablespoons Sugar
8. Take 1 tbsp Mirin
9. Make ready 2 tbsp Usukuchi soy sauce
10. Prepare 1 tbsp Regular (dark) soy sauce
11. Make ready 700 grams White rice
12. Prepare If you don't have any usukuchi soy sauce, substitute with the following:
13. Take 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 it up for this exceptional food mountain vegetable rice recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!