1. Preparing the ingredients
Slice burdock root into sasagaki (thin matchsticks). Soak
dried shiitake mushrooms in water and cut into thin slices. Don’t waste the water,
as it will be added to the seasoning with dried bonito dashi.
Drain excess oil from aburaage by pouring boiling water over
it and cut into small pieces. When cutting the aburaage, slice crosswise into
half and then cut into fine dice so that it’s easy to eat but the flavor of the
aburaage is not wasted.
Cut the carrots into dice about the same size as rice. Slice crosswise the
konnyaku in half or in quarter and then slice thinly. Make sure the ingredients
are cut into the same size as rice or burdock root and shiitake mushrooms so
that it’s easy to eat.
2. Preparing the dashi broth and cooking the rice
The proportion of dashi broth is 10 to 1 to 1 of dried bonito
dashi, light soy sauce and mirin, but if you make the dashi broth a little stronger
(konbu (dried kelp) and bonito is 2% of amount of water) it will have a much
better taste as konnyaku does not absorb much dashi broth. For 2 gou of uncooked
rice, adding 400cc of dashi, 40cc of mirin and 40cc of light soy sauce will be
the best amount.
If you are cooking the rice in a pot, it’s just the same as the “Pot cooked
Rice” recipe. Put rice and the same amount of dashi broth as the rice after soaking
in a pot with the other ingredients.
*If you are using the rice cooker, wash and drain the rice and put it in
a rice cooker. Pour the dashi broth up to the indicated scale and then add the
other ingredients to cook.
3. When the rice is cooked, mix the rice gently and it’s
ready to eat!
When using the pot, cook in the same way as the white rice
over high heat for 2 minutes and then lower to medium for 3 minutes and lastly
5 minutes over low heat. Let it stand to self-steam for 10 minutes. You can increase
the heat before steaming so that the bottom surface becomes an okoge(crust) which
is very tasty. Don’t forget to cut the ingredients into same size which makes
a tasty and flavorful kayakugohan.
（レシピ・写真： 冨田唯介 英訳： 中西 直）