Name: Japanese Mountain Rice
Yield: Serves 4 as a side dish
Cuisine: Japanese
Ingredients: 1 clove of garlic, peeled and finely chopped; 4 small spring onions (scallions); 250 g (9 oz./1¼ cups) uncooked Japanese round grain rice; 100 g (3½ oz.) enoki mushrooms; 100 g (3½ oz.) shimeji mushrooms; 10 g (⅓ oz.) mixed sesame seeds; 2 shiso leaves or a handful of fresh mint leaves; salt and freshly ground black pepper; 1½ tbsp good-quality olive oil

Preparation info

Serves
4
as a side dish

Difficulty
Easy

Appears in

Robata

By Silla Bjerrum

Published 2018

About

I first tried this rice in a Japanese restaurant in Tokyo, with smoked salmon belly on top. We asked the lovely waiter what it was called and the answer was ‘Mountain Rice’ - this name has stuck ever since, but it is basically a flavoured Japanese rice.

Ingredients

250 g (9 oz./1¼ cups) uncooked Japanese round grain rice
100

Method

Wash the rice 4-5 times under cold running water, drain in a colander and leave to rest for 30 minutes. Place the rice in a saucepan and add water - about 15 per cent more water than the volume of rice. Bring to the boil and leave to simmer for 17 minutes, then remove from the heat and leave to rest for 17 minutes. Alternatively, use a rice cooker.

Trim the ends of the shimeji and enoki