Mushroom rice
Adding finely chopped fried tofu adds richness to the rice. You can also add a little sesame oil instead of chopped fried tofu
How to make it
1
Tear the mushrooms by hand or cut them lengthwise with a knife. Chop the fried tofu into small pieces
2
Place a frying pan over high heat and dry roast the mushrooms. Dry roasting removes the moisture from the mushrooms and brings out their aroma even more
3
Add the roasted mushrooms, chopped fried tofu, and [A] to the rice cooker containing the soaked rice, mix well, and then cook
4
Once cooked, mix everything well, serve in a bowl, and top with shredded yuzu peel
Ingredientsfor 6 people
-
- Shimeji
- 50g
-
- Eringi
- 50g
-
- Shiitake
- 50g
-
- Matsutake mushrooms
- 50g
-
- Maitake
- 50g
-
- Fried tofu
- 2
-
- Rice that has been soaked in water
- 2 cups
-
[A]
- Bonito dashi
- 2 cups
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1/2 tbsp
-
- Japanese sake
- 1 tablespoon
-
- yuzu peel For
- A little
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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