Serves 4
Ingredients
1.5 Cups Rice cooked with 4 cups of water (use medium or short grained rice)
Shitake Mushroom 4-5 pieces
Spring Onion Leaves handful
Red Chilies (fresh) sliced thin - 1
1 Tbsp Sesame Oil
1 Tsp Sesame Seeds
1 Vegetable Stock Cube
Seaweed Sheet (1/2 sheet)
Tofu Cut into small cubes (Use half or quarter portion of Tofu from a pkt of 250 gms)
Light Soya Sauce/ Fish Sauce 1 tbsp
Burnt Garlic (make this my chopping garlic into tiny pieces and deep frying till golden)
Mirin or White Wine or Sake 2 Tbsps
2 Cups Water (drinking)
Spinach Leaves 1 Cup (Optional)
Method
Bring 2 cups of water to boil. Add stock cube, shitake, red chili, stripped seaweed shreds. Use a scissor to cut the seaweed sheet. Turn the stove on low heat and let the ingredients brew for 10 mins
After 10 mins, add soya sauce (light), white wine, tofu and spinach leaves. Let this brew for 5 -6 mins.
Now add the cooked rice into the broth, along with sesame oil and seeds. If you feel the water is less in quantity (i.e. the rice surfaces above the broth) then add a quarter cup of water. If at all you think the water is too much, then allow the broth to simmer for 10 more mins till it reduces a little more.
Stir in the rice gently and add in the spring onions, remove after a minute or two and top with burnt garlic before serving,
Pls Note: I usually do not use salt or pepper, for salt, I use light soya sauce, for spice, I use chili paste (homemade) or fresh red chilies.
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