Vinegar Rice with Spring Vegetables

Recipe Vinegar Rice with Spring Vegetables


Wash and drain rice 30 minutes before cooking. Put washed rice in cooker and pour water to sushi rice level. Wipe konbu seaweed with tightly squeezed cloth and place on top of rice; turn on rice cooker.

Add dried young sardines to sweetened vinegar.

Cut canned bamboo shoots into bite size pieces.

Soak dried shiitake mushrooms in lukewarm water until soft. Cut of stem.

Remove string of snow beans. Remove vein and shell of shrimp; wash.

Lightly beat eggs, add sugar and salt. Heat frying pan over low heat and put oil. Pour beaten egg to make omelet strips of 4 cm(1.5 inch) long.

Combine bamboo shoots and ingredients for sauce in pan and simmer over low heat until most of soup evaporates; drain in strainer and cool.

Add dried shiitake mushrooms and ingredients for soup and bring to boil over high heat. When boiled, lower heat and simmer until most of soup evaporates. When cooled, julienne mushrooms.

Boil snow beans in salted water, soak in cold water. When cooled drain and julienne diagonally. Boil shrimps and sauce ingredients over medium heat until color of shrimp turns red.

When rice is cooked, leave for 10 to 15 mins. and remove konbu seaweed. Spread dried young sardines and sweetened vinegar on wooden bowl and place cooked rice. Pour remaining sweetened vinegar over rice and leave for 1 min. to cool.

Mix rice gently as if to slice through; add bamboo shoots and shiitake mushrooms and swiftly mix rice.

Place on dish and garnish with sliced nori seaweed, omelet strips, shrimp and snow beans. Serve with vinegar ginger.

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