I often add Chicken OR Pork to this type of Glutinous Rice dish, but making it Vegan is easy. I used Abura-age (Fried Thin Tofu) for this Vegan version. It’s a good source of protein and a wonderful flavour comes out of it. I added Edamame as well, so this dish contains plenty of protein. Bamboo Shoot can be a great addition. You might think this dish tastes bland, but this is the typical Japanese flavour, which I love very much.
1.5 cups (*180ml cup) Glutinous Rice *short grain preferred
0.5 cup (*180ml cup) Japanese Short Grain Rice
3 to 4 Shiitake *If you use Dried Shiitake, they must be well rehydrated
1 sheet ‘Abura-age’ (Fried Thin Tofu)
1/2 cup Edamame Beans *thawed if frozen
Spring Onion *finely chopped
Toasted Sesame Seeds
1 teaspoon Kombu (Kelp) Dashi Powder
1/2 teaspoon Salt
1 tablespoon Soy Sauce
1 tablespoon Mirin
*Note: You can add 1 teaspoon grated Ginger
- Slice OR cut Shiitake, Carrot and ‘Abura-age’ (Fried Thin Tofu) into small pieces.
- Place all the Soup ingredients in a measuring jug OR bowl, and mix well.
- Wash Glutinous Rice and Regular Short Grain Rice together, drain well, and place in Rice Cooker’s inner pot.
- Scatter Shiitake, Carrot and ‘Abura-age’. Gently pour the soup over, but DO NOT stir.
- Press the Cook/Start button. When the rice is cooked, add Edamame and let them steamed for 10 minutes, then gently mix to combine.
- Sprinkle with some finely chopped Spring Onion and toasted Sesame Seeds, and enjoy.
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