Five+Vegetables+and+15-Grain+Rice+Pot

Five Vegetables and 15-Grain Rice Pot
//Yield// 4 servings //Time// 1 hour plus 1 to 3 hours of soaking time for mushrooms Adapted from Abe Hiroki, executive chef, EN Japanese Brasserie

Ingredients

 * 4 large dried shiitake mushrooms
 * 1 tablespoon sake
 * 1 tablespoon mirin
 * 2 teaspoons soy sauce
 * 1 1/4 cups 15 grains rice, rinsed until water runs clear
 * 2 tablespoons burdock root, peeled, soaked in cold water for 15 minutes, drained and julienned
 * 1 tablespoon dry hijiki seaweed, soaked in warm water for 10 minutes, drained and julienned
 * 2 tablespoons julienned carrots
 * 2 tablespoons frozen shelled edamame
 * toasted sesame seeds for garnish

Method

 * 1. Place shiitake mushrooms in a medium bowl and cover with 2 1/4 cups water. Allow to soak 1 to 3 hours. Remove mushrooms, reserving the liquid, and squeeze mushrooms over the bowl. Remove and discard mushroom stems, and slice mushrooms into 1/4 inch strips.
 * 2. In a medium-size (about 4 quarts) clay pot (or other kind of pot) over medium heat, combine 1 1/4 cups reserved mushroom liquid, sake, mirin and soy sauce. Add rice and stir gently. Top rice with mushrooms, burdock, hijiki, carrots and edamame; do not stir.
 * 3. Cover, and raise heat to bring to a boil. Reduce heat to low and simmer for 16 minutes. Turn off the heat and leave covered for 8 minutes. Using a spatula, fluff up the rice, and garnish with a sprinkling of sesame seeds. If desired, serve accompanied by Japanese pickled silced daikon, hijiki, or cucumbers, or a green salad.