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Rice Recipies from Japan
Japanese
Mixed Vegetables and Rice
From my personal
Authentic Recipe Collection
This traditional
Japanese rice is served with other Japanese dishes.
This recipe is
easy to make, and does not take very long to prepare.
Ingredients
- Serves 4
I large
dried mushroom, soaked for 30 minutes in cold water and drained
2 carrots, scraped and thinly sliced
1 -inch piece fresh root ginger, peeled and chopped
2 celery stalks, trimmed and chopped
12 canned ginko nuts, drained (optional)
2 tablespoons soy sauce
1 tablespoon sake or dry sherry
1/2 teaspoon salt
12 oz. [2 cups] long-grain rice, washed, soaked in cold
water for 30 minutes and drained
1 1/4 pints [3 1/8 cups] water
4 oz. fresh peas, shelled
4 oz. cooked shrimps, shelled
Preparation
Chop the
mushroom finely and place it in a large saucepan. Add the carrots, ginger, celery, ginko
nuts, soy sauce, sake or sherry, salt and rice.
Pour in
the water, place the pan over moderate heat and bring the water to the boil. Reduce the
heat to low, cover the pan and cook for 15 to 20 minutes or until the rice is tender and
has absorbed most of the liquid.
Stir in
the peas and shrimps and cook the mixture for a further 8 to 10 minutes or until the peas
are cooked and the shrimps are heated through. If the mixture becomes too dry add a little
more water.
Remove
the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.
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