Five Vegetables and 15-Grain Rice Pot

4 large dried shiitake mushrooms
1 tablespoon sake
1 tablespoon mirin
2 teaspoons soy sauce
1 ¼ cups 15 grain rice, rinsed until water runs clear
2 tablespoons burdock root, peeled, soaked in cold water for 15 minutes, drained and julienned
1 tablespoon dry hijiki seaweed, soaked in warm water for 10 minutes, drained and julienned
2 tablespoons julienned carrots
2 tablespoons frozen shelled edamame
toasted sesame seeds for garnish

Nutritional Information
- Nutritional analysis per serving (4 servings)
  255 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 53 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 5 grams protein; 152 milligrams sodium

4 servings

Place shiitake mushrooms in a medium bowl and cover with 2 1/4 cups water. Allow to soak 1 to 3 hours. Remove mushrooms, reserving the liquid, and squeeze mushrooms over the bowl. Remove and discard mushroom stems, and slice mushrooms into 1/4 inch strips.
In a medium-size (about 4 quarts) clay pot (or other kind of pot) over medium heat, combine 1 1/4 cups reserved mushroom liquid, sake, mirin and soy sauce. Add rice and stir gently. Top rice with mushrooms, burdock, hijiki, carrots and edamame; do not stir.
Cover, and raise heat to bring to a boil. Reduce heat to low and simmer for 16 minutes. Turn off the heat and leave covered for 8 minutes. Using a spatula, fluff up the rice, and garnish with a sprinkling of sesame seeds. If desired, serve accompanied by Japanese pickled silced daikon, hijiki, or cucumbers, or a green salad.