Date: Thu, 25 Sep 1997 14:29:51 +1000
From: firstname.lastname@example.org (Laura Barwick)
1 cup raw short grain rice
about 2 cups stock
1 can bamboo shoots
1 tsp sherry
1 tsp chile sauce
1 tsp crystalised stem ginger, chopped finely
I like to use Japanese style seaweed dashi as stock, shitaki mushroom stock
is also yummy. A good strong veggie stock gives this dish a great flavour.
Put rice in nonstick pan with enough stock to cover. Simmer till rice is
cooked, adding more liquid if needed. Brown the onion, add the other sauce
ingredients cook 3-4 minutes and then serve over the top of the rice.
Based on:Janet Menzies 1996 The Japanese Diet, Hodder & Stoughton London.