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Japanese Pilaf

Source of Recipe


From "Japanese Cooking" by Miyoko Nishimoto Schinner






List of Ingredients



• 3 cups short-grain brown or white rice
  
• Konbu Dashi (recipe follows), 5 cups for brown rice, or 3-1/2 cups for white rice
  
• 2 Tbsp sake
  
• 1/4 cup soy sauce
  
• 8 ounces mushrooms, sliced
  
• 2 carrots, cut into 1-inch matchsticks
  
• 1-1/3 cups frozen green peas
  






Instructions



1. In a large pot or rice cooker, combine the rice and stock. Add the sake and soy sauce. Place the vegetables on top.
   
   
2. Cover with a lid, and either turn on the rice cooker or bring the rice to a boil over high heat. Immediately turn the heat down, and continue to cook for 45 to 50 minutes for brown rice, or 10 to 15 minutes for white rice.
   
   
3. Turn off the heat and allow to set for an additional 10 to 15 minutes. With a shamoji (flat, wide wooden rice spatula) or a wooden spoon, fluff the rice up and serve immediately.
   
   Makes 8 servings.
   
   .........
   
   KONBU DASHI
   
   • 3- x 4-inch piece konbu
   • 1 quart water
   
   Soak the konbu in the water for 30 minutes. Bring to a boil and simmer for 15 to 20 minutes. Turn off the heat, and remove the konbu.
   
   Makes 1 quart.