Mushroom rice porridge
The texture of the finished dish will improve if you rinse the rice under running water to remove any slime. Use your favorite mushrooms
How to make it
1
Divide the mushrooms by hand or cut them into pieces that are easy to eat with a knife.
2
Put the pot on the stove, add the mushrooms and fry. Once they have softened, add [A] and bring to a boil
3
Run the rice under running water to remove the stickiness, then add it to [2] and bring to a boil
4
Add mitsuba cut into bite-sized pieces, remove from heat, and serve in a serving dish
Ingredients for 2 people
-
- Eringi
- 10g
-
- Nameko
- 10g
-
- Maitake
- 10g
-
- Enoki mushrooms
- 10g
-
- Matsutake mushrooms
- 10g
-
- Shimeji
- 10g
-
- Shiitake
- 10g
-
[A]
- Bonito dashi
- 3 cups
-
- salt
- 1/3 tsp
-
- Light soy sauce
- 1/2 tbsp
-
- Japanese sake
- 1/2 tbsp
-
- Dark soy sauce
- 1/2 tbsp
-
- cooked rice
- 150g
-
- Mitsuba
- 10g
[PR]
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