2 md Dried Shiitake mushrooms
2 c Rinsed short or
Medium grain rice,
Preferably shinmai
2 1/3 c Water (use 3 tb less
water if using Shinmai)
1 (7-oz ) jar chestnuts in
Heavy syrup, drained
1 sm Sweet potato, peeled, diced
1 ts Salt
2 tb Light soy sauce (Usukuchi
Shoyu)
2 tb Mirin
1 tb Toasted sesame seeds
Radish sprouts (Kaiware
Daikon)
Soak mushrooms in a bowl of warm water 30 minutes. Squeeze dry; cut
off stems. Dice mushrooms. In a 3-quart saucepan, combine rinsed rice
and water; soak 15 minutes. Rinse chestnuts to remove syrup. Drain
well; cut into quarters. Add mushrooms, chestnuts, sweet potatoes,
salt, soy sauce and mirin to saucepan with rice; stir. Bring to a
boil. Reduce heat to low. Cover saucepan with a tight-fitting lid.
Simmer 15 minutes. Remove from heat.
Let stand, covered and undisturbed, 10 minutes. Carefully break up
rice mixture with a dampened wooden rice paddle or spatula. Spoon
rice mixture into serving bowls. Sprinkle with sesame seeds and
radish sprouts.
From: "Buffy Lyer" on rec.food.cooking
Shinmai is freshly harvested rice.
Usukuchi is a thin, salty, light coloured style of soy sauce made
with soy beans and sweetened fermented rice. It can be but is not
necessarily wheat or gluten free.
