This is one of my regular donabe rice dishes. Mixed mushrooms, hijiki, and edamame – I love the combination of these flavors when they are mixed with rice. I use kombu and shiitake mushroom dashi, so this is a vegan dish but feel free to use your choice of dashi, stock or even just water. The dish come out aromatic and so satisfying every time.
Vegan optionThis is a vegan dish.
EquipmentKamado-san (3 rice-cup size)
Servings4 - 6
- 1 tablespoon dry hijiki seaweed
- 2 rice-cups (360 ml) short grain rice, rinsed
- 2 tablespoons sake
- 2 tablespoon usukuchi shoyu (light-color soy sauce)
- 1 1/3 cups (320 ml) dashi
- 5 oz (150 g) your choice of mushrooms (shimeji and shiitake are used in this recipe)
- 1/2 cup (120 ml) shelled cooked edamame
- Soak the hijiki in an ample amount of water in a bowl for 20 – 30 minutes. Drain and rinse the hijiki in running water. Drain again and push out excess water. Set aside.
- Combine the rice, sake, usukuchi shoyu, and the water in a donabe. Let the rice soak for 20 minutes.
- Spread the hijiki over the rice, followed by the mushrooms, in even layers.
- Cover the donabe with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid. (If you use a regular/ classic-style donabe, start with high heat, then once it starts to boil, turn down the heat to low and cook for 10 – 12 minutes.)
- Turn off the heat and let it stand for 15 minutes. Quickly uncover and add the edamame and cover with lids again. Let stand for 5 more minutes.
- Uncover and gently fluff the contents with a rice paddle. Serve into individual bowls.