Okayu with Edamame, Porcinis, and Matcha Salt

Okayu

• 1 cup short grain brown rice, rinsed
• 4 cups homemade vegetable stock, chicken stock, or water
• 2-4 cups water
• 1/2 cup dried mushrooms (I used porcinis; feel free to use another variety such as shiitakes)
• 1 cup shelled edamame
• 4 tablespoons minced green onions- for serving
• 4 tablespoons minced all-natural pickled ginger (sushi ginger)- for serving
• Matcha salt- for serving (recipe follows)

1. Place brown rice and 4 cups of the stock or water in a large pot on the stove. Add 2 more cups of water and bring to a boil.
2. Reduce the heat to a simmer and cook for 45 minutes- 1 hour. Add the additional 2 cups of water only if too much water is getting absorbed; remember that you want the end result to be "soupy".
3. Add the edamame and the dried mushrooms and cook for another 30-45 minutes, again adding additional water if necessary.
4. When it has finished cooking, scoop the okayu into individual serving dishes and top each one with 1 tablespoon each of the minced green onion and the pickled ginger. Add a generous sprinkling of the matcha salt and serve.

Matcha salt

• 1 teaspoon course sea salt
• 2 pinches powdered matcha green tea

1. Mix the salt and the matcha in a small bowl. Use as a finishing salt for the okayu.