Mushroom Rice Balls Ingredients 3 cups ofshort grain rice 5 shitake mushrooms 50g burdock 1 carrot 100g assorted fresh mushrooms 1 sheet of abura-age deep fried tofu 1 cup kombu dashi 3 tbs sake 3 tbs soy sauce 1/2 tsp salt pickled ginger to serve Radish, ginger and cabbage pickle to serve. Directions Wash rice until water is clear. Soak for 30 minutes, drain and set aside. Pour 2 cups of boiling water over the shitake and soak for at least 10 minutes. Drain reserve water and slice thinly. Shave the burdock and carrot into thin slices. Cut the mushrooms into bite sized pieces. Place the abura-age pouch into a colander and pour boiling water over it to remove excess oil, then cut into thin strips. Put all mushrooms, burdock, carrot and abura- age into a large saucepan or rice cooker, add the rice, the reserved shitake water and the konbu dashi. Add the sake, soy sauce and salt and then cook over a medium heat for 5 minutes. Turn heat to high cook for another 5 minutes (leave lid on) Turn heat to as low as possible for another 5 minutes. Turn heat off and leave to finish cooking in uits own steam for further10 minutes Use hands to form balls and serve with pickles and ginger. Category: StartersBy BrightsidefsOctober 15, 2019Leave a commentTags: ricestarters Author: Brightsidefs Post navigationNextNext post:Couscous and Chickpea salad with creamy walnut dressingRelated postsGaspachoOctober 15, 2019
