Recipe of Perfect Mountain Vegetable Rice

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mountain vegetable rice. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mountain Vegetable Rice is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Mountain Vegetable Rice is something that I have loved my entire life.

To begin with this 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 can achieve it.

The ingredients needed to make Mountain Vegetable Rice:

1. Get 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. Get 300 ml Dashi stock
6. Get 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. Prepare 700 grams White rice
12. Make ready If you don't have any usukuchi soy sauce, substitute with the following:
13. Make ready 1 tbsp Regular (dark) soy sauce
14. Get 1 bit less than 1/2 teaspoon Salt

Steps 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 special food mountain vegetable rice recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!