Method

Rinse the rice and soak it in cold water for 1 hour.

Drain the mushrooms, and cut away and discard the stems.  Cut the caps into thin strips.

Drain the hijiki, and cut it into 1/2-inch lengths.

In a small saucepan of salted boiling water, parboil the peas for 3 minutes if they are fresh, 1 minute if they are frozen.  Drain the peas, and let them stand in lukewarm water until you are ready to use them.

Heat a medium skillet over high heat.  Add the sesame oil and, when it is hot, the drained burdock and carrot.  Cook the mixture for 1 to 2 minutes, stirring all the time.

Add the mushrooms and hijiki, and cook for 1 minute, stirring.

Add the chicken, and cook until the outside surface is white.

Add the dashi, and bring the mixture to a boil.  Reduce the heat to medium, add the sugar, and cook, stirring occasionally, for 3 minutes.

Add the shoyu, and cook for 3 minutes more.  Add the drained green peas, and give several stirs.  Drain the cooked vegetables and chicken in a colander set over a bowl, reserving the liquid.  Cover the vegetables and chicken, and set them aside.

Pour the reserved cooking liquid into a measuring cup, and add enough water to make 3 3/4 cups (or 2 1/2 rice-cooker cups or the amount suggested by the rice cooker).  Place the rice into a rice cooker or heavy-bottomed pot, and add the measured liquid.  If you are using a rice cooker, put the cooked vegetables and chicken on top of the rice.  If you are cooking the rice on a stove, use the following method:

Place the rice and measured water in a heavy-bottomed pot.  Put the pot over medium heat.  Cook the rice uncovered until the water level is decreased almost to the level of the rice.  Reduce the heat to very low, cover the pot with a heavy lid, and continue cooking the rice until all the water is absorbed and the rice grains are plump.  The standard time for cooking 1 1/2 to 2 1/4 cups brown rice is 15 to 20 minutes uncovered and 15 to 20 minutes covered.

Add the cooked vegetables and chicken at the point that you reduce the heat to very low.

After the rice is cooked, let it stand for 15 minutes.

Add the shiso or chervil to the rice, and toss.

Yields 4 servings as a side dish or 2 servings as a main dish.

Reprinted with permission from © Hiroko Shimbo Beitchman, The Japanese Kitchen, published by Harvard Common Press   click for book review

back to grain recipes main page

more chef and cookbook recipes