Okinawa Mixed Rice With Japanese Mugwort

READY IN: 1hr
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the rice 1-2 times to remove excess starch. Soak the rice in water for about 30 minutes before using.
  • Wash the yomogi then chop it finely. Set aside for use later after the rice is cooked.
  • Soak the shiitake in water for about 20 minutes. Then, squeeze out excess water from the shiitake and reserve the water used to soak the shiitake. Cut out the hard stem part of the mushroom then mince the head part.
  • Cut the carrot into thin slices then finely chop.
  • Peel the ginger then finely mince.
  • Chop the salted pork into small pieces.
  • If using dried hijiki, soak in water to rehydrate for about 20 minutes then drain before using. I've used canned hijiki so it can be used immediately after using.
  • Combine the sake, soy sauce, salt, shiitake water and dashi then mix well.
  • Use a strainer to drain the rice then put it in a pot. Add the pork, shiitake, hijiki, carrot, ginger and the liquid mixture. Mix well then put on the lid.
  • Turn on the heat to medium-high then bring the rice to a boil. Reduce the heat to low once the rice starts to boil. Cook until all the liquid is gone. This takes about 10 minutes.
  • Once the liquid has evaporated, turn off the heat but keep the pot covered for about 10 more minutes. It is important not to open the pot at this point to allow the rice to cook completely.
  • After 10 minutes, remove the lid then add the chopped yomogi then mix well. Put on a plate to serve.
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