This is a family favourite...my grandmother was famous for this recipe! It took many years for me to actually finalize the recipe (it's still a work in progress), as it was 'in her head' and I needed to keep calling her every time I made it to tweak it here or there. So this is a valuable commodity in our family and I hope this entry will help keep the tradition alive. It travels well and feeds a crowd, so we usually make this in the summer for bbqs or picnics...but it would be equally good in the winter. I made this last for our 'summer birthdays' pool party in July and it always meets with rave reviews and nostalgic thoughts...
Maze Gohan
2 boneless chicken breasts (cut into bite-sized pieces - it's easier to do this if the meat is partially frozen)
2 grated carrots
One handful of green beans, cut on the diagonal
1 can of bamboo shoots (cut thin)
8 dried shiitake mushrooms (or fresh)
1 pkg kampyo (dried gourd...comes in long strips)
1/2 cup frozen green peas
3/4 cup sugar
3/4 cup Japanese soya sauce (shoyu)
5 cups cooked rice
1.5 cups sugar
1 1/4 cups vinegar (rice or white)
2 tbsp mirin
salt
Sesame seeds and/or eggs for garnish
Soak kampyo and shiitake (if using dried) in hot water for 1 hour. Cut shiitake and kampyo small.
In a medium saucepan, boil water and add chicken for 5 mins. Add vegetables, shiitake and kampyo. Boil until vegetables are tender. Mix equal parts shoyu and sugar and add to vegetable mixture. Let marinate for at least 10 mins. Drain and squeeze.
Mix sugar, vinegar and mirin together in a measuring cup and add to rice. Let marinate for 15 mins. Mix in vegetable mixture (cut, do not stir...). Cook peas in accordance with package directions and add to rice. Transfer to serving bowl and garnish with black sesame seeds or eggs.
Egg garnish - beat 2 - 3 egs with a bit of salt. Pour thinly into a teflon pan. Roll and slice thin (long strips).
