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The Asian Vegan Kitchen
Publisher
:
Kodansha International
© 2008 by Hema Parekh
ISBN:
9784770030696

Reprinted with permission from the publisher, Kodansha International.

Read/Write Reviews

Mushroom Rice Balls (p. 56)
Kinoko no takikomi gohan

Serves 4

In Japan, various combinations of vegetables are served as garnishes with rice, or cooked with the rice to allow their fragrance and flavor to blend in. This is a popular dish for fall, when rice and mushrooms are at their best. Mushrooms give off liquid when cooked so the rice needs less cooking water.

Ingredients

  • 3 cups (600g) short-grain rice

  • 5 dried shiitake mushrooms

  • 1 3/4 ounces (50g) burdock

  • 1 carrot

  • 3 1/2 ounces (100g) assorted fresh mushrooms, such as shimeji, maitake, enoki

  • 1 sheet abura-age deep-fried tofu

  • 1 cup (240ml) Konbu Dashi

  • 3 tablespoons sake

  • 3 tablespoons soy sauce

  • 1/2 teaspoon salt

  • Beni shoga pickled ginger, to serve

  • Radish, Ginger, and Cabbage Pickle, to serve


 Mushroom Rice Balls
Photograph © Tae Hamamura

Directions

  1. Wash the rice in several changes of water until the water runs clear. Soak in water for 30 minutes. Drain and set aside.

  2. Pour 2 cups of boiling water over the shiitake and soak for at least 10 minutes. Drain, reserving the soaking water, and slice the shiitake thinly. Shave the burdock and carrot into thin slices. Cut the assorted mushrooms into bite-sized pieces. Place the abura-age pouch in a colander and pour boiling water over it to remove excess oil. Cut the abura-age into thin strips.

  3. Put the shiitake, assorted mushrooms, burdock, carrot, and abura-age in a large saucepan or rice cooker. Add the rice, the reserved shiitake soaking water, and the konbu dashi. Add the sake, soy sauce, and salt, then follow the instructions for cooking rice on page 40.

  4. When the rice is cooked, use the hands to form into balls (see picture). Serve with beni shoga or Radish, Ginger, and Cabbage Pickle, and miso soup.

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