Mountain Vegetable Rice

Name: Mountain Vegetable Rice
Yield: 3 servings
Cuisine: American
Ingredients: 1/2 a shoot Boiled bamboo shoots; 1 bunch De-bittered warabi (bracken fern); 1 to 2 pieces Aburaage (I use Matsuyama-age, an Ehime speciality; see Story Behind the Recipe); 3 tbsp Chirimen jako; 300 ml Dashi stock; 1 --- Or, use 300 ml of water with 1 teaspoon of dashi stock granules; 2 heaping tablespoons Sugar; 1 tbsp Mirin; 2 tbsp Usukuchi soy sauce; 1 tbsp Regular (dark) soy sauce; 700 grams White rice; 1 tbsp Regular (dark) soy sauce; 1 bit less than 1/2 teaspoon Salt

cookpad.japan @cookpad_jp

This is a mountain vegetable filled mixed rice that I've been eating in the spring since I was little.
In Matsuyama in Ehime prefecture, it's called "Moburi rice" or "Omoburi". Besides mountain vegetables, we add other veggies such as cooked dried shiitake mushrooms, carrots, burdock root, and lotus root, and mix them into the rice.
In Matsuyama, we use a type of dried aburaage called "Matsuyama-age" without getting rid of the surface oil.

Since the added ingredients contain moisture, cook the rice with a bit less water than usual.
The added ingredients are flavored a bit strongly with a sweet-salty taste.
Make sure the added ingredients are cooked thoroughly, and do not let them burn.
If you need to add salt to the rice to adjust the flavor, sprinkle it on lightly and evenly. Recipe by Yakkokaasan

cookpad.japan @cookpad_jp

Saved

Ingredients

3 servings

1/2a shoot Boiled bamboo shoots
1 bunchDe-bittered warabi (bracken fern)
1to 2 pieces Aburaage (I use Matsuyama-age, an Ehime speciality; see Story Behind the Recipe)
3 tbspChirimen jako
300 mlDashi stock
1--- Or, use 300 ml of water with 1 teaspoon of dashi stock granules
2heaping tablespoons Sugar
1 tbspMirin
2 tbspUsukuchi soy sauce
1 tbspRegular (dark) soy sauce
700 gramsWhite rice
If you don't have any usukuchi soy sauce, substitute with the following:
1 tbspRegular (dark) soy sauce
1bit less than 1/2 teaspoon Salt

Saved

Steps

1

Soak the bamboo shoot and warabi (bracken fern) to remove their bitterness. Cook the rice with a bit less water than usual so that it's firm.
2

Slice the bamboo shoot into thin strips. Cut the warabi into 2.5-3 cm long pieces. Wrap the aburaage in paper towels and microwave for 30 seconds to remove the surface oil, then cut into thin strips.
3

Put all the ingredients except for the rice and chirimen jako into a pan with the dashi stock and flavoring ingredients. Bring to a boil, then simmer over low heat while stirring occasionally.
4

When the simmering liquid has reduced by about half, add the chirimen jako.
5

When there is almost no liquid left in the pan as shown here, turn off the heat. (Since the liquid is mixed into the rice too, be sure to keep simmering until there's almost none left in the pan.)
6

Put the freshly cooked hot rice in a large container (such as a sushi rice tub), add the Step 4 simmered ingredients, liquid and all, and mix in.
7

The simmered ingredients are well flavored, but if they are too wet you can drain them quickly in a colander before mixing them in. (Don't press down on them to squeeze them out.)
8

Taste, and if needed, add a little salt to adjust the seasoning.