Mushroom rice
Japanese food
Rice dishes
Add richness to the rice by finely chop the fried tofu and adding it to the rice. Instead of adding chopped fried tofu, you can also use a small amount of sesame oil to replace it.
Cooking time: 20 minutes
Excluding the time of rice inundation and cooking time
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How to make it
1
Thaw mushrooms with your hands or cut them vertically with a knife. Chop the deep-fried tofu into small pieces.
2
Place the frying pan over high heat and roast the mushrooms. By roasting it from the mushrooms, the moisture in the mushrooms can be removed and the mushrooms can be further extracted.
3
In a rice cooker containing soaked rice, add roasted mushrooms, chopped oil, and [A], mix the whole thing before cooking.
4
Once cooked, mix well, serve in a bowl, then top with shredded yuzu skin and finish.
Materials for 6 people
-
- Shimeji
- 50g
-
- Eringi
- 50g
-
- Shiitake
- 50g
-
- Maitake
- 50g
-
- Rice inundated
- 2 go
-
[A]
- Bonito dashi
- 2 cups
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1/2 tbsp
-
- Japanese sake
- 1 tablespoon
-
- For yuzu skin
- A little
