• Miwa

Vegan Japanese style vegetable mixed rice

What is your best breakfast??

For me it's a bowl of rice and miso soup.

Today, I would like to share my vegan version of Japanese comforting breakfast. It's a rice packed with massive flavors from a dried shiitake mushroom, fried tofu, kelp and so on. I'm sure your tummy will be filled with nourishment and happiness.


Recipe for vegan miso soup↓

https://www.shinagawa-japanese-cooking.com/post/vegan-miso-soup



Hope you will enjoy it! Tag me your creation on my Instagram!

https://www.instagram.com/miwajapanesecookingclass/channel/?hl=ja

















<Yield> 2 servings


<Prep time>5mins( doesn’t include the soaking time)


<Cook time> 20 mins


<Ingredients>


150g of sticky rice

50g of carrot

4 pieces of dried shiitake mushroom

1 piece of thin fried tofu

5g of kelp


・Seasoning

1.5 tbsp of light soy sauce

1 tbsp of mirin

160cc of water

1 tsp of salt

1 tbsp of rice wine



<Optional toppings>

Mitsuba herb

shiso herb


<Directions>

1:Soak the dried shiitake mushroom into the water for overnight. Also soak the kelp in the water for at least 30mins. Soak the rice for 1hour and rinse it 30mins before you begin to cook, and let it sit in a strainer. 2:Squeeze the dried shiitake mushroom to let the juice come out. Cut it into thin strips. Save 100cc of juice from the dried shiitake mushroom for later.


3:Julienne the carrots into thin match strips. Remove the oil from the fried tofu by pouring hot water over. Squeeze excess moisture then cut into thin slices.


4:In a clay pot, add rice, 60cc of kelp stock, 100cc of juice from the shiitake mushroom, and seasonings. Stir it gently and place carrot, shiitake mushroom and fried tofu on top, then place kelp on the very top.


5:Heat the clay pot with high heat. Once it brings to a boil, simmer it for 10mins. Then, cook it with the high heat for 10 seconds, and off the heat. Steam it for another 15mins with the lid on.


6:Open the lid and gently mix it from bottom to top motion.

<Note>

Variations:

-you can also add burdock, any other kinds of mushrooms



Suggestions:

-If this recipe is not savory enough, add more seasonings then reduce the amount of water. Make sure to keep the total liquid quantity.

-you can also make it with the rice cooker!

-you can use a regular pot instead of clay pot.

-Easier way is dissolving the kelp broth powder into the water instead of making broth from scratch. If you decide to use kelp broth powder, Skip entire process of 1&2.


<Storage time>

Store it in a air-tight container in the fridge for 3 days.



#vegan,#veganism,#vegans,#veganrecipes,#veganisminjapan,#misosouprecipes,#veganbreakfast,#plantbaseddiet,#easyrecipes,#japanesecooking,#japanesefoodrecipe,#miwasjapanesekitchen,#miwasjapanesecooking

0回の閲覧

©2019 by MIWA's Japanese Cooking Class. Created by Wix.com