Wednesday, January 12, 2011
(Japanese Style Mixed Vegetable Rice)
Dried shiitake mushroom
Shungiku (Garland chrysanthemum)
Shitake Stock (The water used for rehydrating dried shiitake mushrooms)
Our cat hit my face and scratch my face earlier than usual when I was sleeping in my bed early this morning. In a second I realized why. I put all ingredients into the rice cooker then set timer before I go to sleep last night so yummy smells coming from our kitchen.
Rinse and drain rice, wheat grain, pea then soaking them for about 30 minutes before cooking.
Cut gobo, carrot, ginger, shiitake mushroom, aburaage and konjac into little strips, about 1 inch long. Stir Fry them in the pan for a few minutes and add salt (no need to cook them completely). Remove from the heat and let them cool.
Set grains and pea into rice cooker then pour the shitake stock appropriate amount as it required then add vegetables and soy sauce.
When it has done to cook, mix boiled shungiku in the rice then serve.
I gave him (cat) a little rice but he didn't like it at all although it was perfect rice to me.