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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the dried mushrooms in one cup of water for more than half an hour until they soften. Save remaining liquid, as it will be used as dressing. | 2. Steam rice according to the directions of your rice cooker. | 3. Slice lotus root thinly. Cut mushrooms into half, then slice thinly. Cut carrot and burdock into 1-inch length thin slice. | 4. Saute Lotus root, mushrooms, Carrot and Burdock, then add remaining liquid from shiitake mushroom, sugar, sake and soy sauce. Cook on medium heat until vegetables are soft. | 5. When rice is cooked, add sushi vinegar and mix well. Add cooked vegetables and mix together. Serve on a rice bowl or a plate. Top with snow peas, edamame, or nori as you like. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1 1/2	1/2	uncooked	1053.0	232.0695	19.3342	1.6965
vinegar	4	tablespoons		12.515999999999998	0.5543	0.0	0.0
carrot	1/2			26.24	6.1312	0.5952	0.1536
burdock root	1/3			6.8039	1.6386	0.1446	0.0142
lotus root	1			20.9786	4.8846	0.7371	0.0283
shiitake mushroom	5			-	-	-	-
sake	3	tablespoons		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sugar	1	tablespoon		55.062	13.7724	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.