Tossed salad:
1/2 cup baby spinach
1 oz prepared nappa kimchi (check ingredients for no fish)
1/2 small avocado, diced
1/2 cup Kagayaki premium short grain brown rice
Nametake (seasoned mushrooms rice topping):
200g enoki mushrooms
1 1/2 tbsp soy sauce
1 1/2 tbsp mirin
1 tbsp Shirakiku cooking sake
1 tbsp rice vinegar
1/2 tbsp sugar
Beverage:
Kirin Komecha (brown rice tea), 500ml
Cut enoki stems off. Discard stems. Cut enoki into thirds.
Bring a small pot of water to a boil. Boil the enoki for 2 minutes. Strain the enoki.
Put the pot back onto the stove top and combine soy sauce, mirin, sake, vinegar and sugar into the pot. Bring these ingredients to a gentle rolling boil.
Add the enoki back into the pot and keep on medium or low heat until the liquid reduces to 1/2 its original volume.
Slightly altered from http://umamimart.com/2011/12/japanify-nametake-diy-condiment-crack/
http://www.kingsasian.com/index.html Vegan kimchi that I bought from Whole Foods for $4.29
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