Warabi-Gohan (Rice)

Janet Fujioka–is another lifelong civic volunteer who has made a difference in our community. She is also a believer in Yoshida-grown warabi

  • 1 bunch warabi
  • 1/4 cup dried shrimp
  • 1 package Aburage
  • Shoyu and sugar to taste
  • 1 T Olive oil
  • 1 Carrot
  • 6-8 Shiitake mushrooms

1. Pay attention to this recipe.
2. Chop 1 carrot fine.
3. Cut finely 6-8 shiitake mushroom.
4. Cut fresh Yoshida-grown warabi (30-40 stalks) into 1/2″ size. (Do not par boil)
5. Sauté with a little olive oil approximately 1/4 cup dried ebi (shrimp) and minced aburage (1 package), chopped very fine. Sauté till crisp. Add shoyu and sugar to taste.
6. Add chopped carrots, shiitake mushrooms and Yoshida-grown warabi. Sauté for a few minutes. Do not overcook.
7. Drain any fluid before mixing ingredients in 3-4 cups just cooked hot rice and then serve. It’s delicious.

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