Preparation:

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.

Servings:
Source: Laura Barwick, The Japanese Diet by Janet Menzies
Submitted by: Recipe Group Member
Date: Sep 25, 1997

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