Preparation

1. Cut carrot into rectangular pieces. Julienne the burdock root, soak in water, and drain well before use.
2. Immerse Aburaage in boiling water to remove excess oil. Drain, then cut into rectangular strips.
3. Soak the dried Shiitake mushroom in water and rehydrate. Cut into thin slices.
4. Add Vegan Dashi Soy Sauce and Shiitake soaking liquid to washed, uncooked rice, in the appropriate amount of water for steaming in a rice cooker, then add the carrot, burdock root, Aburaage and Shiitake from steps 1, 2 and 3. Add the dried kelp and cook in the same way as white rice.
5. When the rice is done, take out the kelp and julienne.
6. Add the juice from grated ginger and the kelp from step 5, mix the cooked rice lightly and allow the rice to rest for 10 to 15 minutes before serving.

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