Kamameshi(Seasoned Rice In An Iron Pot)

• 4 c. rice
• 2 eggs
• 1 pkg. aburage (fried soybean cake)
• 1 gobo (burdock)
• 1 (4-inch sq.) konbu (seaweed)
• 1 carrot (medium size)
• 4 shiitake mushrooms
• 1/2 bag shimeji mushrooms
• 4 to 5 string beans
• 4 1/2 to 4 3/4 c. water
• 1 Tbsp. soy sauce
• 1 tsp. salt
• 1/4 c. Japanese sake

1. Wash rice well.
2. Soak in water for 30 minutes, then drain and put in a container for another 30 minutes.
3. Thinly slice gobo (1-inch long) and put them in water.
4. Slice the carrots thin. Boil and cut the string beans short.
5. Cut the aburage in 1-inch squares.
6. Soak the shiitake in water for 20 to 30 minutes and squeeze them to drain.
7. Cut the stems off.
8. Take shimeji out of the bag, separate and wash with salt water.
9. Mix these ingredients together and cook in a saucepan with 1 tablespoon soy sauce, 1 tablespoon sugar and 1/2 cup soup stock.
10. Season the eggs with sugar and salt.
11. Cook in a frying pan and make thin omelets.
12. Cut in 1-inch pieces.

rice, eggs, aburage, konbu, carrot, shiitake mushrooms, mushrooms, string beans, water, soy sauce, salt, japanese sake

Taken from www.cookbooks.com/Recipe-Details.aspx?id=441485 (may not work)