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Ojiya (Soft Rice)
Prep Time
10 min
Cooking Time
50 min
Servings
4
Ingredients
1 cup organic brown rice, washed
5 cups water
1 inch piece of kombu, soaked and diced (use soaking water as part of water measurement)
3 to 4 scallion roots, finely minced
3 to 4 scallion tops, thinly sliced
3 to 4 shiitake mushrooms, soaked, stems removed, and sliced (use soaking water as part of water measurement)
2 tsp barley miso, pureed
Steps
Place the rice, kombu, shiitake, scallion roots, and water in a pressure cooker. Cover and bring up to pressure. Reduce the flame to medium-low and cook for 45 to 50 minutes. Remove from flame and allow pressure to come down. Remove cover and place uncovered cooker over a low flame.
Add the miso and mix well. Cover cooker with a regular cover (not pressure cooker lid) and simmer, without boiling, for 2 to 3 minutes. Remove cover and place in serving bowls.
Garnish with chopped scallion.
Author/Source
Michio and Aveline Kushi
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