450 ml short grain Japanese rice

2 tbsp sake

1 1/2 tbsp light soy sauce

1/2 tsp salt

450 ml dashi stock (Japanese fish stock)

7 oz. of packaged sansai vegetables, rinsed and drained

1 usuage (fried tofu pouch)

Rinse the rice many times until the water is relatively clear. Put it in a rice cooker or a medium saucepan with a heavy lid. Add all the other ingredients except the vegetables and the fried tofu. Let soak for at least 30 minutes.

In the meantime, boil some water and pour it over the fried tofu to remove excess oil. Pat dry with a paper towel and cut crosswise into thin slices.

Add the vegetables and the tofu to the rice. Cook according to rice cooker instructions or if using a pot, cover tightly and bring to a boil. Once it comes to a boil turn the heat to low and allow to cook for a further 20 minutes. Turn off the heat and allow to steam for another 10 minutes.