Seasoned Vegetables for Sushi Rice

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Seasoned Vegetables for Sushi Rice

 

1 cup matchstick strips each of 1 or 2 vegetables:

fresh green beans, bamboo shoots, carrots, celery or

gobo (burdock)

1 cup sea vegetable & miso stock or veg. broth

1 tablespoon mirin

1 tablespoon sake

2 tablespoons sugar

2 teaspoons light soy sauce (usukuchi shoyu)

 

Prepare vegetables of choice. In a medium-size

saucepan, combine remaining ingredients; bring to a

boil over high heat. Reduce heat to medium; add 1

vegetable. Simmer 2 or 3 minutes or until tender.

Remove with a slotted spoon; cool completely. The

second vegetable can be cooked in the remaining sauce.

Eat on top of sushi rice or steamed rice.

 

 

 

 

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