Sharon Kobayashi
5 servings
Shiitake mushroom, dried 2 each
Seaweed, Hijiki, dried 1 tbsp.
Water, hot 1/2 cup
Vegetable oil 2 tsp.
Burdock and carrots, frozen, julenne 4 oz. each
Daikon, julienne 4 oz.
Cabbage, shredded 4 oz.
Soy sauce 3 tsp.
Worcestershire sauce 1 tsp.
Brown rice, day old 3 cups
Green onion 2 stalks
1. Soak mushroom and seaweed in hot water for about 10 minutes.
2. Remove mushroom from water. Squeeze mushrooms over soaking container and chop.
3. In a hot pan, sauté vegetables (except green onions) till wilted.
4. Add Aloha Shoyu and worcestershire sauce to hijiki and soaking liquids.
5. Add rice to pan and saute briefly. Add hijiki, liquids and greed onion to the pan.
6. Cook, stirring till liquid is evaporated.
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