Recipe for Ishi Yaki
Ingredents: 1/2 cup short grain rice1/4 cup spinach1/4 cup daikons (Japanese horse radish)1 carrots1/4 cup seaweed2 shitake mushrooms1/4 cup soya sauce2 tbsp Mirin2 tbsp roasted sesame seeds
Method:
Wash the rice and drain off the cloudy water. Do this thrice then gently grind the rice against the palm of your hand. Let the rice stand in a colander for thirty minutes.Boil the rice and set aside. Chop the spinach thin and fry until crisp.Cut the Daikons lengthwise. If using dried Daikons soak in lukewarm water and squeeze.Boil the carrot and then grate finely. Soak the seaweed in lukewarm water and drain. Cut the mushrooms into fine strips. Mix Soya, Mirin and sesame seeds to make a sauce.Place rice in a bowl. Put spinach in a mountain over it. Then the Daikons, seaweed, mushroom and carrot.Pour the sauce mixture over the rice around the vegetables. Serve hot.
Recipe By: Shreyans Goenka (Fusion Oriental)
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