Vegan option

This is a vegan dish

Equipment

Kamado-san 3 rice-cup size

Servings

4

Ingredients

• 2 rice-cups (360 ml) short grain rice, rinsed
• 400 ml water
• 2 tablespoons extra virgin olive oil 
• 1 small knob ginger, cut into thin shreds
• 2 medium (about 5 oz/ 150 g) sweet garleek, thinly sliced crosswise for the bottom part, and cut into 1/2” for the green part (sweet garleek can be substituted with bottom tender part of leeks)
• 2 tablespoons sake
• 3 tablespoons tamari soy sauce
• 1 cup/ 4 oz (240 ml/ 120 g) shelled edamame
• Some ground sansho (Japanese mountain pepper)

Procedure

1. Combine the rice and water in a donabe. Let the rice soak for 20 minutes.
2. 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.)
3. Turn off the heat and let it stand for 20 minutes.
4. Combine the olive oil, ginger, and sweet garleek in a sauté pan and cook over medium heat for 3 – 5 minutes or until the sweet garleek is tender.
5. Add the sake and cook for 1 – 2 minutes, followed by the tamari soy sauce. Let it reduce by cooking additional 1 – 2 minutes. Add the edamame and stir. Season with some sansho. Set aside.
6. Uncover and add the sautéed vegetables to the rice. Gently fluff to mix. Serve into individual bowls.