Recipe of Jamie Oliver Mountain Vegetable Rice

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mountain vegetable rice. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Mountain Vegetable Rice is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Mountain Vegetable Rice is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook mountain vegetable rice using 14 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Mountain Vegetable Rice:

1. Take a shoot Boiled bamboo shoots
2. Make ready De-bittered warabi (bracken fern)
3. Get to 2 pieces Aburaage (I use Matsuyama-age, an Ehime speciality; see Story Behind the Recipe)
4. Take Chirimen jako
5. Make ready Dashi stock
6. Prepare — Or, use 300 ml of water with 1 teaspoon of dashi stock granules
7. Make ready heaping tablespoons Sugar
8. Take Mirin
9. Make ready Usukuchi soy sauce
10. Get Regular (dark) soy sauce
11. Take White rice
12. Prepare If you don't have any usukuchi soy sauce, substitute with the following:
13. Make ready Regular (dark) soy sauce
14. Make ready bit less than 1/2 teaspoon Salt

Steps to make Mountain Vegetable Rice:

1. Soak the bamboo shoot and warabi (bracken fern) to remove their bitterness. Cook the rice with a bit less water than usual so that it's firm.
2. Slice the bamboo shoot into thin strips. Cut the warabi into 2.5-3 cm long pieces. Wrap the aburaage in paper towels and microwave for 30 seconds to remove the surface oil, then cut into thin strips.
3. Put all the ingredients except for the rice and chirimen jako into a pan with the dashi stock and flavoring ingredients. Bring to a boil, then simmer over low heat while stirring occasionally.
4. When the simmering liquid has reduced by about half, add the chirimen jako.
5. When there is almost no liquid left in the pan as shown here, turn off the heat. (Since the liquid is mixed into the rice too, be sure to keep simmering until there's almost none left in the pan.)
6. Put the freshly cooked hot rice in a large container (such as a sushi rice tub), add the Step 4 simmered ingredients, liquid and all, and mix in.
7. The simmered ingredients are well flavored, but if they are too wet you can drain them quickly in a colander before mixing them in. (Don't press down on them to squeeze them out.)
8. Taste, and if needed, add a little salt to adjust the seasoning.

So that’s going to wrap it up for this exceptional food mountain vegetable rice recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!