Genmaicha Pilaf

Directions

1. In a glass or pottery mixing bowl (they retain heat well), pour the boiling water over the loose tea -- I measured it with the palm of one hand. Cover with a plate and allow to steep for 5 to 7 minutes. When you taste the tea, it should have a bright, clean flavor and aroma. Set a strainer over another bowl, or your original liquid measuring cup, and pour the tea through it. Discard the tea leaves.
2. Return the steeped tea to the bowl and add the dried shiitake mushrooms. Stir them around to immerse them, cover the bowl, and allow the mushrooms to steep for 15 minutes. Again pour the mixture through the strainer, reserving the mushrooms. NOW taste the tea! You'll of course recognize the flavor of the shiitakes, but that lingering tart flavor is the aromatic genmaicha. Its color is now closer to a glittering amber.
3. While the mushrooms are steeping, peel and mince the ginger and garlic. Begin warming a saucepan over medium heat. Add enough sesame oil to cover the bottom, about 2 to 3 tablespoons. When it begins to form ribbons, it is hot enough to go ahead and add the ginger and garlic. Sauté them until nicely fragrant, about 2 minutes, stirring now and then. Add the rices and stir to coat each grain with oil. Let them toast for a couple of minutes, then add the genmaicha-shiitake tea and the reserved shiitakes. Let the pot come to a gentle boil, then cover it and reduce the heat to a simmer. Cook for about 35 minutes, until the rices are tender, neither crunchy nor mushy.
4. Remove the pot from the heat and season the rice to taste with salt and pepper. Divide among plates or bowls. Serve with lemon wedges (use Meyer lemons if you have them) and chili oil so that guests may season as they wish.