|Serves||3 to 4|
I’ve adapted this recipe from the one available on the Kyoto Foodie blog.
As noted, you can use many different types of rice for this recipe; if you like brown rice, look for brown mochi rice at your local Japanese or Korean grocery store, alongside the white mochi rice. If you use brown mochi rice or brown short-grain rice, you’ll need to increase the water to at least 3 cups.
|2||cups mochi rice (also sold as sweet rice or short-grain sticky or glutinous rice), or substitute short- or medium-grain Japanese-style rice|
|4||large fresh shiitake mushrooms, stemmed and thinly sliced|
|1||cup chopped roast pork (any kind, including leftovers, is fine, or substitute fried tofu)|
|6||Tbsp. sake or Chinese rice wine|
|2||Tbsp. soy sauce|
Related article: One-pot cooking
This content is from the Matthew Amster-Burton collection.
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