Mountain vegetables, sold as Wild Sansai Plants-usually a mixture of bracken, fern tips, nameko mushrooms and other mountain greens-are packed in water and sold in Japanese markets. They have a wonderful “woodsy” flavor and interesting texture that transforms plain rice into a treat. Any mixture of flesh mushrooms, works well in this recipe.
- 1 1/2 cup (300 g) uncooked Japanese rice
- 2 1/2 cups (625 ml) water
- 1 tablespoons sake
- 1 tablespoon soy sauce
- 1 packet mountain vegetables
- 7 oz (200 g) mixed fresh mushrooms
- 3 pieces fried fried tofu slices (aburage)
- Kinome leaves or chopped parsley
- 1 teaspoon salt
- 1 teaspoon sake
- 1 teaspoon soy sauce
- 1 teaspoon mirin
Rinse and wash the rice gently. Place the rice and 2 ½ cups (625 ml) water in a deep saucepan and set aside to soak for 20 minutes.
Rinse, drain the mountain vegetables and place in a small bowl. Add the sake, soy sauce and mushrooms, mix well and set aside for 5 minutes.
Add the Rice Seasoning to the saucepan of soaking rice, together with the seasoned vegetables and stir. Cover the saucepan and bring to a boil over high heat for about 5 minutes, or until the water is almost fully absorbed, then stir. Reduce the heat and simmer gently, covered, for 15 minutes until the rice is