Goshiki No Shirukake Gohan (Rice With 5-Colored Topping)

Mrs. Katsuichi Miho

SERVINGS 6 – 8

• 3 cups rice. Follow Method 1 or 2 page 29.
• 3 in. dashi konbu (optional)

Stock:

• 2¼ cups water
• ¼ cup dried shrimps

Soak shrimps in water for at least 1 hour, then bring to boil and simmer for 10 minutes. Strain.

FIVE-COLORED TOPPING:

1.

• 2 eggs
• ⅛ teaspoon gourmet powder
• pinch of salt
• ½ teaspoon sugar

Beat eggs and add rest of ingredients and mix well. Rub heated frying pan lightly with grease. Pour some of egg mixture and fry on low heat. Make 2 or 3 thin layers. Cut them in slivers and cool.

2. ½ kamaboko (fishcake) cut up in slivers.

3. Oboro (see page 57 for directions for making it or use commercially prepared oboro.)

4.

• 1 dozen dried mushrooms
• 1 tablespoon sugar
• ½ cup stock
• ¼ cup shoyu
• ¼ teaspoon gourmet powder

Soak mushrooms for ½ hour and slice into slivers.
To ½ cup of stock, add mushrooms and boil for 5 minutes.
Add seasoning and cook 3 minutes. Take out mushrooms and cool.

5.

• 1 cup peas
• Sauce in which mushroom was cooked
• Pinch of salt
• 1 tablespoon stock
• ⅛ teaspoon gourmet powder

Cook together 2 minutes.

VARIATIONS:

Any left overs may be used to make the 5 different varieties of topping.

Sauce:

• 1 cup of liquid (left-over mushroom stock or shrimp stock)
• ¼ teaspoon gourmet powder
• 4 teaspoons shoyu
• 1 tablespoon sugar
• 1 egg

Bring to boil, turn off heat and stir in slightly beaten egg.
Place the hot rice on a platter.
Pour sauce over it and arrange the 5 different toppings diagonally or in any attractive design.
Optional: 1 sheet of nori may be toasted over heat, crushed, and sprinkled.

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