HOMERecipesAutumn FeastsSpecial FeatureMushroom Rice

Mushroom rice

Mushrooms contain a lot of water, so the trick to cooking delicious rice is to add a little less water
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

Amazon

Cooking time: 30 minutes

Excluding rice cooking time

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How to make it

Cut the mushrooms into thin slices or bite-sized pieces. Stir-fry them in a hot frying pan until the moisture from the mushrooms evaporates

Chop the fried tofu into small pieces

Drain the rice that has been soaked for 30 minutes and mix with [1] and [2]

Combine dark soy sauce, light soy sauce, mirin, sake, and bonito stock in a measuring cup. Measure out a total of 360cc. Add this to the rice from step [3] and cook

Once the rice is cooked, garnish with yuzu peel to taste and it's done

Ingredients for 3 people

[Mushrooms]

Thinly sliced shiitake mushrooms

50g
Maitake

50g
Shimeji

50g
Eringi

50g
Matsutake mushrooms

50g
Finely chopped fried tofu

50g
Rice

2 go
Dark soy sauce

1 tablespoon
Light soy sauce

1 tablespoon
Mirin

1 tablespoon
Alcohol

1 tablespoon
Bonito dashi

300cc
For finishing with yuzu peel

Appropriate amount

[PR]

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