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Mushroom rice

Mushroom rice

Ingredients for 4 servings

  • 3 cups of rice
  • 300g of king oyster mushrooms, maitake mushrooms, and shimeji mushrooms
  • 1/3 carrot
  • 1 piece of fried tofu
  • [A]
    • 600ml of dashi
    • 1/2 teaspoon salt
    • 1 tablespoon soy sauce
    • 1 tablespoon mirin
  • Sudachi and mitsuba (optional)

How to make it

  1. 1

    Wash the rice, soak it in plenty of water for about 30 minutes, then drain it in a colander (1 hour in winter).

  2. 2

    Cut the king oyster mushrooms to 4-5cm lengths and tear them by hand, separate the maitake and shimeji mushrooms into small clusters, thinly slice the carrots, and cut the fried tofu into 1cm cubes.

  3. 3

    Put the rice (A) and (1) on a hot plate and distribute it evenly. Spread the ingredients cut in (2) over the entire surface.

  4. 4

    Set the temperature to 180°C and cover. When it starts to bubble, reduce the temperature to 160°C and cook for 10 minutes, then turn it off and leave to steam for 10 minutes.

  5. 5

    Finish by garnishing with sudachi and mitsuba (Japanese parsley) to taste.