Materials:

Paddle mill brown rice or rice

Chinese yam

Light soy sauce

rice vinegar

sugar

salt

water

Steps:

Soak rice (or brown rice) in clear water for about 30 minutes. Then drain the water and let the rice steam in the pot.

Peel the yam and cut it into filaments.

Add light soy sauce, rice vinegar, sugar and salt into shredded yam, stir well, and then add a little water to mix with it.

Pour the steamed rice into a deep basin and sprinkle the shredded yam evenly along the surface.

Add salt according to your own taste, and press the shredded yam into the rice with wet hands until the yam is soaked and sucked up.

Make the rice into a triangle or a ball, put it into a pot with patterns, and then compact it.

After the steamer is boiled, add yam rice, steam for about 20-25 minutes on medium fire, then turn off the fire 10 minute and let stand.

Remove the steam from the top of the steamer with a warm rag or bamboo curtain, cut the rice along the edge, and turn the yam brown rice into the final bowl or basin.

Finally, you can add some favorite seasonings, such as shallots, seaweed or other favorite Japanese seasonings.