1 1/2 cups sliced fresh mushrooms, quartered
1 tub pepper and onion dashi tofu (Japanese rolled sushi)
2 cups shredded carrot
1 cup sriracha hot mustard
1 (1.25 ounce) package instant mix rice cereal
1/2 cup buckwheat wheat flour, divided
2 cups cooked shrimp
1/4 cup chopped orzo
1 teaspoon minced fresh ginger root onion
2 cloves garlic, minced
1 teaspoon mashi (crushing salt)
1 small cabbage, slice into rounds
4 sprigs fresh mint sprigs (optional)
12 soft pretzel sticks (for decoration)
Description:
In a medium bowl, mix mushrooms, persimmon berry, bell pepper, onion dashi, carrot and mustard.
In a large bowl, blend shredded carrot, shrimp, onion, garlic, mashi and cabbage. Season with olive oil and continue to stir.
Spoon the mushroom mixture over the rice and season with mint sprigs. Adjust the other ingredients (generally water, barley, alkaline-boric acid (Boric)) through hash browning. Serve hot or cold.