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Ingredients
- 2 large dried shiitake mushrooms
- 1 piece kombu seaweed (optional), left whole (6 inches / 15 cm or so)
- 2 cups white Japonica rice (sushi rice)
- 1 piece (about 2 cm / 1 inch long) of fresh ginger, finely chopped
- 1 cup sliced or shredded mixed mushrooms - fresh shiitake, morels, chantarelles, chestnut mushrooms, or whatever is around
- 1-2 Tbs. soy sauce
- 1 Tbs. sake
Details
Adapted from justhungry.com
Preparation
Step 1
Soak the dried shiitake mushrooms in plenty of water, with the piece of kombu. If you soak more than the two called for in this recipe they will keep in the water in the refrigerator, well covered, for a few days and you can use them in other dishes -
Take out the shiitake from the water, squeezing out the excess. Cut off the hard stem and slice up the caps. Mix together with the chopped ginger and fresh mushrooms, and sprinkle on the soy sauce and sake. Squeeze the mushrooms with your hands until the fresh ones wilt. Leave for a bit.
Rinse the rice. Put the rice in a rice cooker, and add the mushroom mix. Add enough of the mushroom soaking liquid to come up to the 2-cup level. Let the rice soak for at least an hour before cooking.
When the rice is done fluff up with a rice paddle. Serve right away or in bento. It freezes well too.
Makes about 5-6 cups
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