Nest Designs

Ingredients:

50g Burdock Root

90g Carrot

60g Shimeji Mushroom

120g Konnyaku

1 Abura-age

450g Rice

600ml Dashi

2 tsps Soy Sauce

2 tsps Sake

1 tsp Mirin

1/2 tsp Salt

1. Wash the burdock root with brush.

2. Shred the burdock root with knife.

3. Peel the carrot and cut into 2-inch-long thin stripes.

4. Cut the konnyaku into 1/4 inch x 1.5 inch rectangles.

5. Wash the rice with running water over 5 times until there is no more white rice starch coming out of it.

6. Drain the water and place the rice in a large pot. ( I used Japanese clay pot 'Donabe')

7. Add dashi, sake, soy sauce, mirin and salt.

8. Put the vegetables and abura-age on the rice.

9. Cover the lid and bring it to boil. ( It takes about 7 min)

10. When it comes to boil, reduce the heat to low and cook 12-13min.

11. Let stand for 15min with lid.