6 potatoes, peeled
2 stalks celery, grated
1/4 cup soy sauce
1/8 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon onion powder
4 tablespoons vegetable oil, divided
1 cup water
2 tablespoons koha (rice wheat)
1 tomato, chopped
In a large pot, combine the potatoes, celery, soy sauce, garlic powder, salt, onion powder and vegetable oil over low heat. Stir with a wooden spoon until the potatoes are softened.
Add 1 cup of remaining oil to the mixture, stir gently stirring with a metal spoon. Return mixture, whisking constantly, while simmering over low heat until smoothly combined.
When heated, remove from heat and add 1 cup of water. Bring the mixture to a full boil and cook until thoroughly blended. Pour the milk mixture into the sauce with chicken eggs and pop in tomatoes! Season with salt, pecans and crushed pepper. Pour over rice and stir enough to coat. Sprinkle with sesame seeds if desired.