Vegetables and Seasoned Rice

Name: Vegetables and Seasoned Rice (Kayaku Gohan )
Yield: Serves 4–6.
Cuisine: Japan
Ingredients: 1½ cups raw rice; ½ small carrot; 1½ tablespoons soy sauce; 1¾ cups water; 1 tablespoon mirin (syrupy rice wine); 1 tablespoon mirin (syrupy rice wine); 2 slices abura agé (fried bean curd); ½ cake konnyaku (gelatinous cake made from a tuber vegetable); 2 slices abura agé (fried bean curd); 5–6 inches gobō (burdock root) or 1 small boiled bamboo shoot; ½ cake konnyaku (gelatinous cake made from a tuber vegetable)

Kayaku Gohan

Preparation info

Serves
4–6
.

Difficulty
Medium

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

This is a subtly flavored rice dish that goes particularly well with grilled meat, fish or poultry. It will be welcomed by the many Westerners who find “plain white rice” uninteresting. It is also a fine way to use up bits of Oriental vegetables left over from other recipes.

Ingredients

2 slices abura agé (fried bean curd)
½ cake konnyaku (gelatinous cake made from a tuber vegetable)

Asia
Japan
Side dish
Vegan

Method

Blanch the fried bean curd slices in boiling water to remove excess oil. Drain the slices before cutting them into thin strips about ⅛ inch wide and 1 inch long. Slice the konnyaku cake in julienne stri