Mushroom Misoyaki
By applying rice to running water and removing it in a slimy state, the finished texture will improve. Use the mushrooms you like.
How to make it
1
Divide the mushrooms by hand or cut them into pieces that are easy to eat with a knife.
2
Heat the pot, add the mushrooms and roast. When the whole thing is softened, add [A] and bring to a boil.
3
After applying the rice to running water to remove the slimy texture, add [2] and let it boil.
4
Add the mitsuke leaves cut into easy-to-eat sizes and remove from heat. Serve in a bowl and it's finished.
Ingredients for 2 people
-
- Eringi
- 10g
-
- Dear
- 10g
-
- Maitake
- 10g
-
- Enok
- 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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