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60minutes
Glutinous rice is milled and soaked in water for 6 to 12 hours.
Soak dried shiitake mushrooms and hijiki seaweed.
When you're ready, drain the glutinous rice and raise it.
Put soy sauce, mirin, and salt in a frying pan, add the shiitake mushrooms together with the reconstituted juice, hijiki seaweed, shredded carrots, and burdock, and simmer until the broth is exhausted.
Put salt, soy sauce, water and sake in a pot and boil.
Set the glutinous rice in the puffer and let it sit for 10 minutes.
Transfer the glutinous rice to a bowl, mix the vegetables, seasonings and walnuts, set in the puffer again, and puff for 15 minutes.
Remove from the puffer and remove the rough heat.
・ In the video, we start by polishing rice.
・ Rehydrate the hijiki seaweed with an appropriate amount of water, drain the water, and simmer with the vegetables. Shiitake mushroom reconstituted juice is used as broth.
・ Mix vegetables and seasonings with rice between puffs to season.
・ Put a bleached cloth (made of cotton in the video) on the puffer and spread the glutinous rice on it. Be careful of steam as it is hot during use.
・ The time required for glutinous rice to soak and vegetables to return is not included in the required time.
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