Shiitake mushroom rice

Dried shiitake mushrooms have a strong aroma, so be careful not to add too much as it will overpower the sweetness of the vegetables
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: 20 minutes

Excluding cooking time

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How to make it

Cut the fried tofu into thin strips without draining the oil. Cut the carrots into thin strips and the burdock root into julienne strips of the same size

Add the rice, chopped vegetables, dried shiitake mushrooms, and (A) to the rice cooker

Add bonito stock until the rice cooker reaches the 2-cup mark. Stir until the ingredients and rice are well combined, and cook using the normal cooking setting

Once cooked, stir well and serve in a bowl

Ingredients for 4 people

Fried tofu

1 piece
Carrots

20g
Burdock

20g
Dried shiitake mushrooms ready to be used

10g
Rice

2 go
[A]

Alcohol

1 tablespoon
Mirin

1/2 tbsp
Dark soy sauce

1/2 tbsp
Light soy sauce

1 tablespoon
Sesame oil

1/2 tbsp
Bonito dashi

360cc

[PR]

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