Japanese seasoned mixed riceI love to travel all over the world with food, such as Italy, France, Turkey, USA, India, Indonesia, Thai, China, Korea, and more!!
but as I’m Japanese, this simple meal comforts me so much
Japanese seasoned mixed rice with bamboo shoots, carrots, three kinds of mushrooms (shiitake, Maitake, and shimeji), and abura-age, served with sansho leaves (Japanese pepper leaves)
1 rinse 3cups rice, transfer to a rice cooker
2 add 3cups water, 1tsp kelp powder, 2TBS soy sauce, 1/2tsp sea salt, stir to mix
3 add all the veggies (cut small) and switch on
Simmered hijiki with soybeans
1 soak hijiki in warm water for 15min
2 rinse, drain water
3 in a small sauce pan, heat 1/2tsp sesame oil, sauté hijiki, diced carrots
4 add brown sugar, soy sauce, water, and simmer until carrots are soft
5 add cooked soybeans and mix