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BARLEY GOMOKU
1 cup pearled barley
Kombu, 1 ½ inches long
3 shiitake mushrooms, soaked and diced\
½ cup seitan, cooked and diced
2 pieces dried tofu, soaked and diced
½ cup carrot, diced
½ cup celery, diced
1 ear sweet corn, removed from the cob
1 tablespoon dried lotus root, soaked and diced
1 ½ cups water
Place all ingredients in a pressure cooker over a high flame and bring
up to pressure. Reduce the flame to medium-low and place a flame
deflector under the cooker. Cook for 45 minutes. Remove from flame and
allow the pressure to come down. Remove the cover and let the gomoku set
for 5 minutes before placing in a serving bowl.
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