Mmmmm… steamed rice. This recipe is filling, warm, so versatile. This is one of those meals that sticks to your bones on a cold night. I was inspired after watching this video from Peaceful Cuisine. I don’t have burdock, and I added wakame seaweed, trumpet mushrooms and substituted liquid aminos instead of soy sauce. And embarrassingly all I had on was plain old long rice rather than the glutinous rice. Check out the video below and get inspired too.
- 2 cups of rice, soaked for 12 hours in 4 cups of water
- 3 pieces of wakame seaweed
- 1 carrot
- 2 large turmpet mushrooms
- 1 tbls of liquid aminos
- 2 tbls of evoo
- 1/4 cup of sake
- 1 tbs of sesame seeds
- 1 small green onions (chopped)
- Soak rice for 12 hours.
- Place seaweed in boiling water, while getting soft, thinly slice carrot, and trumpet mushrooms.
- Once sliced add liquid aminos, sake, EVOO to a hot pan and cook until all liquid has evaporated. Be careful to not burn your veggies. Cook for approx 10 mins.
- While your veggies are cooking, drain your rice and place in cheesecloth and steam for 10 mins.
- Once veggies are done cooking and rice is partially steamed. Mix together in a bowl adding sesame seeds, place back on top of steamer for approx 40 mins (or until cooked).
6. Once fully cooked, let cool for a few minutes in a bowl. Serve with chopped green onions and Korean chili paste (gochujang).