250g sushi rice (i.e. short-grain rice), 1.25 cup of water, 1 piece of kombu (i.e. seaweed), 160g natto, 1 carrot (small), 6 shiitake mushrooms, 1 piece of abura-age (i.e. fried tofu pouch), 1 stalk of spring onion, 1T oil, 1 piece of toasted nori (i.e. paper-thin sheets of dried seaweed). SEASONINGS: (1) 1 cup of dashi, 3T mirin, 4T soy sauce. (2) 1T cornstarch, 1/4 cup of dashi. (3) 1t sesame oil, some toasted white sesame seeds.
1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 1.25 cups of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes; Arrange the hot rice in a sushi-oke (large and very shallow bowl); Fan the rice a bit; Cover with a clean moist but not wet cloth till ready to use. 2. Peel, rinse and chop a carrot. 3. Rinse shiitake mushrooms; Trim off the stems; Dice. 4. Rinse spring onion; Cut off both ends; Chop. 5. Pat-clean abura-age with the damp kitchen paper; Cut into strips. 6. Arrange natto in a small colander; Rinse in running water (stir with a pair of chopsticks) ; Drain. 7. Add seasoning (2) to a bowl; Stir till dissolved. 8. Heat a non-stick pan with 1T oil over a high heat; Turn to a low heat; Add the carrot and the shiitake mushrooms; Saute over a high heat till tender; Add seasoning (1); Bring to the boil over a medium heat; Add the abura-age and the natto; Simmer over a low heat for 6 minutes; Add the seasoning (2); Stir till the sauce has thickened; Add seasoning (3); Toss over a low heat briefly; Turn off the heat. 9. Cut a piece of toasted nori into strips lengthwise. 10. Divide the sushi rice from the step 1 into 3 donburi (i.e. large and deep bowls); Arrange the nori on the top of each; Arrange the mixture from the step 8 on top next; Garnish with the spring onion.
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