Vegan option

This is a vegan dish.

Equipment

Kamado-san 3 rice-cup size

Servings

4 - 6

Ingredients

• 1 tablespoon dry hijiki seaweed
• 2 rice-cups (360 ml) short grain rice, rinsed
• 1 packet (60 g) mochi mugi barley
• 2 cups (480 ml) water
• 2 tablespoons sake
• 1 packet vegetable dashi powder
• Kernels from 2 ears of corn
• 2 tablespoons umeboshi puree (or mince umeboshi)
• Minced chives, for garnish

Procedure

1. 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.
2. Combine the rice, mochi mugi, water and sake in a donabe. Let the rice soak for 20 minutes.
3. Add the vegeatable dashi powder and stir, then spread the hijiki over the rice, followed by the corn, in even layers.
4. 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.
5. Turn off the heat and let it stand for 20 minutes.
6. Uncover and add the umeboshi puree. Gently fluff the contents with a rice paddle. Serve into individual bowls and garnish with some chopped chives.