Instructions: Base: Soak the konbu and shiitake in the 4 to 5 cups water for 10 minutes in a saucepan, then partially cover and cook for 15 to 20 minutes, or until the shiitake is completely tender. Remove the shiitake and either reserve for another dish, or slice and return to the stock.

Combine the rice, stock, sake, sea salt, and root or hard vegetables (carrots, lotus root, etc.) in a pot, and bring to a simmer. Simmer for 15 to 20 minutes, adding the other vegetables in order of hardness, adding delicate snow peas or asparagus only towards the end.

Stir occasionally. Add the soy sauce and simmer for another 3 to 4 minutes. Stir in the thinly sliced green onions, remove from the heat, and serve.

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NOTES : This is a flexible dish that allows you to use up whatever leftover veggies may be in the refrigerator. Alternatively, this can be a feast with carefully planned vegetable combinations fresh from the garden.

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