Preparation:

Soak the shitake mushrooms in lukewarm water until soft - 30 min.) Put Liquid aside. Trim off stems of mushrooms and slice thinly.

Peel Carrot, make 2 inch matchsticks.

Mix ingredients for stock to cook mushrooms and carrots. Cook carrot in it. Add shitake mushrooms and continue to cook until done.

Dice bamboo shooTbsp into 1/2 inch cubes.

Mix carrot, shitake mushrooms, bamboo shoots, radish, Bok Choy, and Sushi rice.

Slice cooked snow peas.

Add raisins, snow peas, and hard boiled egg for decoration.

DASHI STOCK is Japanese clear soup stock. There are four types made from kelp, dried bonito, shitake mushroom, or dried fish. Dashi stock is the secret of Japanese cooking.

To keep this strictly vegetarian, I omit the dried bonito flakes and substitute with soy bean sprouts and or mushrooms.

It seems to work out fine. (I found this recipe for Dashi in the March/April '94 edition of the EATING WELL magazine, which also has some great recipes for using Japanese noodles) It's exactly how I make mine, except I substitute:

Substitution Preparation:

Lightly brush kombu clean without removing its coating of white dust.

Place in a large saucepan with 6 cups of cold water. Slowly bring to a simmer over low heat and cook for 5 minutes.

Remove the kombu and discard it. Add 1 cup cold water and the sprouts to the broth. Return to simmer for 5 minutes. Increase heat to high. Once the stock boils, remove from the heat.

Strain the stock through a cheesecloth-lined sieve, discarding the sprouts.

Stock may be stored in refrigerator for up to 3 days or frozen for up to 6 months.

Servings: 5 cups
Source: "Quick & Easy SUSHI COOKBOOK" by Heihachiro Tohyama & Yukiko Moriyama
Adapted by: Mrs Rose Geiger
Date: Feb 25, 1994

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