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1
To make the pie dough: Thoroughly mix together the dry ingredients and add water and oil alternately.
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2
Work it in with your fingers.
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3
Check to the moistness of the dough; if you can gather it into a ball, then it's ready.
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4
Leave the dough in the fridge for at least 30 minutes.
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5
If you prepare the dough up to this stage the day before, it makes things easier.
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6
Line a pie dish with the pie crust and prick holes in the crust with a fork.
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7
Bake the crust for 15 minutes at 200C.
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8
To make the filling: Lightly rinse the brown rice and place in a sieve.
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9
Rehydrate the hijiki in water.
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10
Finely chop the lotus root, onion, carrot, and mushrooms.
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11
This step is easier if you use a food processor.
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12
Heat the mashed garlic and bay leaf in a pan along with the oil on a low heat until fragrant.
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13
Add the vegetables from Step 5, turn up the heat, and stir-fry.
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14
Once the vegetables have become tender, add the brown rice from Step 1 coat it in the oil.
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15
Add 2.5 cups of water and salt and pepper to taste, mix and let the rice cook.
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16
To make the sauce: Add the kudzu powder to the soy milk and mix in well.
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17
Then add the white miso and mix well again.
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18
Add the mixture to a small saucepan and cook over a low heat.
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19
When the sauce starts to bubble, it's ready.
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20
Pour the rice mixture over the top of the pie crust and the sauce mixture on top of that.
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21
Bake for 20 minutes at 200C to finish.
