Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Burdock And Mushroom Sushi
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- #35488
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 piece (3- to 4-inch size) kelp, kombu
1 1/2 cup short-grain rice, washed and drained
salt
1/2 cup kome-su, pure rice vinegar
OR
2 tablespoons rice wine vinegar, or other light vinegar
1 teaspoon light sesame oil or other neutral oil
1 stick gobo, fresh burdock root, peeled and julienned or finely chopped
1 carrot, peeled and julienned or finely chopped
5 fresh button mushrooms, cleaned and finely chopped
5 fresh shiitake mushroom caps, cleaned and finely chopped
2 tablespoons mirin, sweet rice wine
1 tablespoon soy sauce
1 teaspoon ginger juice
5 chives, finely chopped, for garnish
directions
Put kelp and 1 3/8 cups water in pot over low heat until first bubbles appear, do not boil.
Combine rice, kelp broth, salt and vinegar with 2 cups water in a pot or rice cooker, and cook until rice is done, 20 to 40 minutes.
Put oil in a medium skillet over medium-high heat and stir-fry burdock root and carrot until aromatic, about 5 minutes. Add mushrooms, and continue to stir-fry for another minute or two. Add mirin, soy sauce and ginger juice, then continue to stir-fry until liquid has evaporated, a minute or less.
Toss together stir-fry mixture and rice, taste and adjust seasoning, then garnish with chives and serve.
added by
jimdykstra
nutrition data
Nutritional data has not been calculated yet.
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