Wood ear mushroom porridge

The finishing touch of chili oil adds a nice accent to this porridge, and the crunchy texture of the wood ear mushrooms makes it delicious.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Rice dishes

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 30 minutes

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How to make it

Soak the wood ear mushrooms in water, boil for 5 minutes, remove the hard stems, and then shred them.

Soak the rice for 30 minutes, then drain and place in a single-serving clay pot.

Pour the bonito stock into a clay pot, add the wood ear mushrooms, and heat. Stir well to prevent the rice from sticking to the bottom of the pot.

Once the rice starts to boil and swirl, create a base with two chopsticks, cover with the lid, and simmer for 20 minutes.

Once it becomes porridge-like, add chili oil and enjoy.

Ingredients for 1 person

a dry state

4g
Rice

25g
Bonito dashi

300cc
Edible chili oil

Appropriate amount

[PR]

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