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日式杂煮饭

日式杂煮饭

  • Recipe parson20160119 26781 hqf99x 1人份
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按照这篇食谱,用您家里剩下的蔬菜来做一道美味的杂煮饭吧。日式杂煮饭是用煮熟的米饭混上各种蔬菜再配上日式Dashi高汤制成的。您可以选用任何蔬菜来做这道料理,但本篇食谱只选用了一些最常用的蔬菜,如香菇、竹笋、和胡萝卜。如果您渴望让米饭更加有滋有味,那么这道日式杂煮饭就是您的不二选择。

材料

450g japanese short grain rice
150g takenoko bamboo shoots
150g renkon lotus root
100g gobo burdock
4 shiitake mushrooms
1 carrot
1 sachet dashi stock powder
600ml water
2 tbsp soy sauce
2 tbsp sake
2 tbsp mirin

做法

  1. Start by rinsing the rice in running water until the water runs clear. Drain and set aside.

  2. Next, peel and slice the burdock root into thin slices. Soak the burdock root in water for 5 minutes along with the shiitake mushrooms. Remove and discard the stems from the shiitake mushrooms and slice the remaining part of the mushrooms, takenoko bamboo shoots, renkon lotus root, and carrots into small pieces.

  3. Add the sachet of dashi stock powder to 600ml water. Stir and bring to the boil. Add the shiitake mushrooms, burdock root, bamboo shoots, lotus root, and carrots and cook for 5 mins. Drain the vegetables and reserve the stock.

  4. Add the rice to your rice cooker or pan, then place the vegetables on top of the rice. Mix the dashi stock you drained and add some more water to make a total of 600ml. Pour the stock over the rice. Set the timer on your rice cooker to cook normally or follow our recipe for cooking Japanese rice if cooking in a saucepan. Once the rice is cooked, mix the vegetables and rice together well and serve.

Ingredients20160119 26781 1qjvetq

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