Mountain Vegetable Rice. Sansai Gohan (山菜ご飯) or Rice with Mountain Vegetables is rice that is cooked with sansai - literally meaning "mountain vegetable." The rice is slightly seasoned with kombu, soy sauce, sake, and mirin, but the flavors mostly come from the assorted mountain vegetables. Sansai - Mountain Vegetables This is a mountain vegetable filled mixed rice that I've been eating in the spring since I was little. In Matsuyama in Ehime prefecture, it's called "Moburi rice" or "Omoburi".
Koreans often top this rice dish with a fried egg, sunny-side up. With or without the egg, use a big spoon to mix the rice and vegetables together, adding additional red pepper paste to taste. Rice with Mountain Vegetables and Spicy Sauce Koreans often top this rice dish with a fried egg, sunny-side up, and mix it in quickly to spread the hot yolk throughout. You can have Mountain Vegetable Rice using 14 ingredients and 8 steps. Here is how you cook it.
Ingredients of Mountain Vegetable Rice
- It's 1/2 of a shoot Boiled bamboo shoots.
- It's 1 bunch of De-bittered warabi (bracken fern).
- Prepare 1 of to 2 pieces Aburaage (I use Matsuyama-age, an Ehime speciality; see Story Behind the Recipe).
- You need 3 tbsp of Chirimen jako.
- It's 300 ml of Dashi stock.
- You need 1 of --- Or, use 300 ml of water with 1 teaspoon of dashi stock granules.
- Prepare 2 of heaping tablespoons Sugar.
- You need 1 tbsp of Mirin.
- Prepare 2 tbsp of Usukuchi soy sauce.
- Prepare 1 tbsp of Regular (dark) soy sauce.
- You need 700 grams of White rice.
- Prepare of If you don't have any usukuchi soy sauce, substitute with the following:.
- Prepare 1 tbsp of Regular (dark) soy sauce.
- It's 1 of bit less than 1/2 teaspoon Salt.
With or without the egg, use a big spoon to mix the rice and vegetables together, adding additional red pepper paste to taste. This is one of my favorite Japanese rice dishes. The mountain vegetables come in a pack in the refrigerated section of a Japanese grocery store. They are a mixture of all sorts of Japanese mountain vegetables like fiddlehead ferns and butterbur.
Mountain Vegetable Rice step by step
- Soak the bamboo shoot and warabi (bracken fern) to remove their bitterness. Cook the rice with a bit less water than usual so that it's firm..
- Slice the bamboo shoot into thin strips. Cut the warabi into 2.5-3 cm long pieces. Wrap the aburaage in paper towels and microwave for 30 seconds to remove the surface oil, then cut into thin strips..
- Put all the ingredients except for the rice and chirimen jako into a pan with the dashi stock and flavoring ingredients. Bring to a boil, then simmer over low heat while stirring occasionally..
- When the simmering liquid has reduced by about half, add the chirimen jako..
- When there is almost no liquid left in the pan as shown here, turn off the heat. (Since the liquid is mixed into the rice too, be sure to keep simmering until there's almost none left in the pan.).
- Put the freshly cooked hot rice in a large container (such as a sushi rice tub), add the Step 4 simmered ingredients, liquid and all, and mix in..
- The simmered ingredients are well flavored, but if they are too wet you can drain them quickly in a colander before mixing them in. (Don't press down on them to squeeze them out.).
- Taste, and if needed, add a little salt to adjust the seasoning..
I like them in rice and with noodles especially soba. Sansai Gohan is a mixed rice dish filled with fresh, tender, fragrant mountain vegetables. Welcome the arrival of spring by enjoying a bowl of lightly seasoned mountain vegetable rice! Living in the mild California climate, I miss the colorful changes during the four distinct seasons in Japan, from foliage in fall to cherry blossoms in spring. Ingredients CARROT, BAMBOO SHOOT, BRACKEN, BURDOCK, MUSHROOM, JAPANESE PARSLEY, FRUCTOSE, SOY BEAN CURD, STARCH, VEGETABLE FAT AND OIL, MONOSODIUM GLUTAMATE, SALT, ACIDULANT, CALCIUM CHLORIDE, BONITO EXTRACT, SPIRIT, SOY SAUCE POWDER (WHEAT, SOY BEAN, SALT), SEAWEED, HYDROLYSED PROTEIN, MACKEREL.
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