| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
Japanese, Rice |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Rice |
| 2 |
c |
Boiling water |
| 3 |
|
Dried mushrooms |
| 2 |
tb |
Brown sugar |
| 1 |
sm |
Burdock root (optional) |
| 1 |
tb |
Soy sauce |
| 1/2 |
c |
Chopped carrots |
| 1/2 |
ts |
M.S.G. |
| 1/2 |
c |
Chopped string beans |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Water |
| 3 |
tb |
Vinegar |
| 1 |
ts |
Salt |
| 1 1/2 |
tb |
Sugar |
| 1 |
ts |
M.S.G. |
INSTRUCTIONS
Should be prepared ahead.
Wash rice, drain and place in pot with a good cover. Pour over rice boiling
water and cook over medium high flame till water recedes to rice level.
Clamp cover on, turn flame to low and steam for 15-20 minutes. Rice should
be cooked but dry.
Soak mushrooms and burdock in separate bowls filled with cold water for 1/2
hour. Drain and cut into small pieces. Combine chopped carrots, string
beans, mushrooms and burdock with water, brown sugar, soy sauce, m.s.g.,
salt and cook till vegetables are tender. Drain.
Combine ingredients for vinegar sauce for rice and cook till sugar and salt
dissolve. Cool.
Combine vegetables with cvooked rice. Add vinegar sauce and toss till
grains are coated. This is generally served cold but may be served warm.
From: Hawaii Cookbook Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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