Step 1

Wash rice until water runs clear. Soak the rice in water and leave it for 30 minutes.

Step 2

Slice lotus roots 2mm (1/16") thick, then cut into 6-8 pieces (I cut them like pizza). Cut carrot into 3cm (1¼") lengths, then into 2mm (1/16") thick sticks.

Step 3

Cut aburaage in half lengthwise. Place one strip onto the other and cut them into 4mm (3/16") wide strips perpendicular to the first cut. Slice konnyaku into 3mm (⅛") thick slices, then cut them into 3mm (⅛") thick short sticks.

Step 4

Squeeze shiitake to get water out (preserve shiitake liquid). Remove and discard the stems, then slice shiitake thinly. If the shiitake is large, cut it in half, then slice so that each slice will not be too long.

Step 5

Add the Seasoned Dashi Stock ingredients into a pan over medium high heat. When the stock starts boiling, add lotus roots, carrots, aburaage, konnyaku and shiitake mushrooms. Cook for 2 minutes and turn the heat off.

Step 6

Using a sieve, drain the liquid into a bowl and leave the vegetables and the liquid to cool down.

Step 7

To cook mixture of sticky rice and short grain rice per the ingredients list, you will need 325ml (11.8oz) of liquid. Using a measuring cup, add all of the liquid collected in step 6 and adjust with water (if not enough) to make up to 325ml (11.8oz).

Step 8

Drain the water from the rice as much as possible using a sieve and place the rice in a heavy bottom pot, spread the cooked vegetables over the rice (do not mix), then add the 325ml (11.8oz) liquid.

Step 9

Place the lid on and cook as per the steps 5 & 6 of the instruction in How to Cook Rice the Japanese Way. (note 7)

Step 10

Serve in a rice bowl with snow peas as garnish if using.