Donabe Recipes ·
Recipe ·
Kinoko Gohan (Mushroom Rice)
| Ingredients | |||
|---|---|---|---|
| 4 cups | Rice | 4 cups | Stock Broth |
| 1 pack | Shimeji Mushrooms | 3 tbsp | Soy Sauce |
| 1 pack | Shiitake Mushrooms | 1 1/3 tbsp | Mirin |
| 1/4 cup | Carrot Slices | 2 tbsp | Cooking Sake |
| 1 can | Ginkgo Nuts | 1tsp | Salt |
METHOD
- Wash the rice and drain in a sieve, then put in the donabe with stockbroth, leave for 30 min.
- Cut the stem off shiitake mushroom and slice into 6-8. Soak in Soy sauce, mirin, cooking sake and leave for 20 min.
- Add salt in 1., put 2. with sauce, add ginkgo nut, carrot then cover nabe with a lid.
- Heat over high flame. When steamed, lower the heat for 5 min.
- Turn off the heat and leave it steamed for 20min. Mix the rice and ingredients before serving.
