Fragrant Steamed Rice With Sundried Ingredients

You need any good dried ingredients that produce a flavoursome dashi.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 15 min Cook: 25 min

Ingredients

Rice (soaked in water for 20 minutes) 2 cups
Dried prawns or shrimps and dried scallops 2 handfuls
Dried shiitake mushrooms 3-4
Deep fried tofu sheets (abura-age) 5
Dashi pack 1
Soy sauce, mirin, sake as required
Salt a pinch
Vegetable oil 1/2-1 tbsp

Method

1
Rehydrate the dried ingredients. Use the liquid for cooking the rice.
2
Use the small triangle-shaped abura-age and pour boiling hot water on it to remove the excess oil. Cut into small pieces.
3
Today I'm using a pressure cooker. Put some oil in it and heat it. Finely chop the rehydrated ingredients and add to the cooker with Step 2.
4
Now add the rice.
5
Add 3 cups of water including the liquid from rehydrating the dried ingredients.
6
Add the dashi pack and season to taste. Stir and bring to the boil. Turn down, put the lid on and cook for 10-15 minutes (mine took 12 minutes).
7
Turn the heat off and leave for 5-10 minutes before opening the lid and stirring. It's ready to serve!

Tips & Note

You can use any dried ingredients that are flavourful, it's up to you. It's not a heavy dish but with every mouthful, you feel satisfied.

Fragrant Steamed Rice With Sundried Ingredients

You need any good dried ingredients that produce a flavoursome dashi.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Prep: 15 min

Cook: 25 min

Ingredients

Rice (soaked in water for 20 minutes) 2 cups
Dried prawns or shrimps and dried scallops 2 handfuls
Dried shiitake mushrooms 3-4
Deep fried tofu sheets (abura-age) 5
Dashi pack 1
Soy sauce, mirin, sake as required
Salt a pinch
Vegetable oil 1/2-1 tbsp

Fragrant Steamed Rice With Sundried Ingredients

Recipe ID :1145 Posted on 17 SEP 2015

Serves 4

Prep 15min
Cook 25min
views 3,703
printed 125

saved 0

You need any good dried ingredients that produce a flavoursome dashi.

Share

Ingredients

Print Ingredients Email Ingredients
2 cups
2 handfuls
3-4
5
1
as required
a pinch
1/2-1 tbsp

Method

Prep
15min
Cook
25min
1
Rehydrate the dried ingredients. Use the liquid for cooking the rice.
2
Use the small triangle-shaped abura-age and pour boiling hot water on it to remove the excess oil. Cut into small pieces.
3
Today I'm using a pressure cooker. Put some oil in it and heat it. Finely chop the rehydrated ingredients and add to the cooker with Step 2.
4
Now add the rice.
5
Add 3 cups of water including the liquid from rehydrating the dried ingredients.
6
Add the dashi pack and season to taste. Stir and bring to the boil. Turn down, put the lid on and cook for 10-15 minutes (mine took 12 minutes).
7
Turn the heat off and leave for 5-10 minutes before opening the lid and stirring. It's ready to serve!

Tips & Note

You can use any dried ingredients that are flavourful, it's up to you. It's not a heavy dish but with every mouthful, you feel satisfied.

PRO
yhiranuma
I’ve got 157 recipes!

YHIRANUMA
Step into my kitchen!
An excellent combination of salty ham and unique blood orange citrus - refreshing and delicious!
Mozzarella cheese, Blood oranges, Cured ham slices, Rocket, Olive oil, Salt & pepper
PRO
Great, even for those who don't like blue cheese.
Onion, Celery, Garlic, Bay leaf, Thyme, Potato, Cauliflower, Chicken stock, Salt & pepper, Nutmeg, butter, Stilton cheese, Double cream, Parsley, chives (finely chopped)
PRO
This goes really well with sake or beer.
Aubergine , King prawns, White fish fillet (like cod), Ginger, Spring onions or shallots, Flour, Dashi broth, Soy sauce, Finely grated mooli, Salt & pepper, Vegetable oil, Egg white
PRO
This is so clean and tasty and perfect when you don't have that much of an appetite.
Somen noodles bunch, Noodle broth (mentsuyu), Spring onions (finely chopped), Nori sheet (finely shredded), Crushed sesame seeds, Chilli flakes, Soy sauce, Sesame oil
PRO
The chicken will absorb the lovely flavours and be tender, moist, juicy and delicious!
Leeks, Turnip, Ginger juice, For marinating:, Chicken pieces (drumsticks, wings or thighs), Vegetable oil, Balsamic vinegar, Sake, Soy sauce, Onion (finely chopped), Garlic (finely chopped)
PRO
Delicious with a bit of spice that says spring is here!
Flour, Butter, Caster sugar, Egg (yolk and white separate), Salt, Mixed spice, Currants, Mixed peel, Milk
PRO

Similar Recipe

The pickled Chinese leaves really add a wonderful flavour.
Chicken breast fillet, Chinese chicken stock, Mirepoix (celery, carrot, onion), Cooked rice, Pickled Chinese leaves bunch, Spring onion, Sesame oil, Salt, Soy sauce
yhiranuma
PRO
Rice with peas gives you the taste and feel of spring!
Brown rice, Water, Salt, Garden peas in the pod
Nanita
PRO
A traditional speciality from Miyazaki in Japan, I looked for the same meat they use but found pastrami to be the closest.
Cooked rice, Korean barbecue sauce, Pastrami slices, Horseradish sauce, Sesame seeds
KitchenCIB
HOME
The smoked mackerel is well supported by a sauce made from the mackerel, mayonnaise, soy sauce and capers - try it!
Nori sheets, Sushi rice, Smoked mackerel fillets, Basil leaves, Pickled mooli (takuan) (optional), Sauce recipe, Mayonnaise, Soy sauce, Smoked mackerel fillet, Capers
Tobuchan
HOME
A colourful vegetarian maki roll using lettuce instead of nori.
Lettuce leaves, Pepper, Sundried tomatoes, Avocado, Capers, Chives, Olive oil, Sushi rice, Salt for boiling
Fry shop bought burgers with some cheese and sandwich them in rice - delicious!
Beefburger patty, Cheese slice, Lettuce leaves, Cooked rice, Nori sheet, Tomato ketchup, American mustard, Sesame seeds
Tobuchan
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME