Crafts and Life

4 – 5 cups konbu–shiitake stock

8oz oyster mushrooms

2 medium carrots, split in half and cut in half-moons

3 cups white or brown cooked rice

1 tsp sea salt

3 tbs soy sauce

1/3 cup thinly sliced scallions or green onions

Method

Heat the stock.  Add the mushrooms and simmer for 2 – 3 minutes.  Add the carrots, rice and sea salt; cover and simmer for 10-15 minutes, stirring occasionally.  Add the soy sauce, simmer for another 3 – 4 minutes, and adjust the sea salt to taste.  Pour into individual bowls and top with the sliced scallions.  Serve immediately.

Serves 4 – 6, taken from Japanese Cooking Contemporary & Traditional by Miyoko Nishimoto Schinner