Mushroom rice

The Home Cooking version

   Sumi Saikawa

"The essence of Shojin ryori (temple cooking) to your table.
shojin-ryori.com.au"

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The colour of the rice will be better with button (white) mushrooms with closed cap. This is a subtle taste rice dish with mushroom and spicy black pepper flavours. Butter on this rice makes it richer in flavour.

Preparation:
30 mins
Cooking time:
30分
Servings:
4
Calorie:
****kcal

*Australian 1cup=250ml, 1Tbsp=20ml, 1 tsp=5ml

Ingredients

1: Rice … 2cups (500ml)

2: Water … 2cups(500ml)

Seasonings
3: Soy sauce … 1 Tbsp

4: Sake … 1 Tbsp

5: Salt … 1/2 tsp

6: Black paper … 1/2 tsp

7: Button mushroom … 150g

8: Kelp (about 5cm x 5cm) … 1 sheet with slits

10: Parsley … Finely chopped

Method:

01Rince rice and strain the water for about 1 hour.

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02Wipe dirt off from the mushrooms with dry cloth or paper towels. Do not wash mushrooms. Cut off the tip of the stem and slice the mushroom.

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03 Place rice, water, sake, soy sauce, salt, black pepper, kombu (kelp), mushroom in the rice cooker, and lightly stir. Cook the rice and remove kelp immediately after it’s done. Fluff up the rice to mix mushroom in evenly. Leave for about 10 minutes and serve in rice bowls.

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