Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, mixed rice with autumn shimeji mushroom and aburaage. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Mixed Rice with Autumn Shimeji Mushroom and Aburaage is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Mixed Rice with Autumn Shimeji Mushroom and Aburaage is something that I’ve loved my entire life.
Great recipe for Mixed Rice with Autumn Shimeji Mushroom and Aburaage. My kid basically loves flavored rice and eats a lot. For example - carrots and aburaage, shiitake mushrooms and aburaage.well, as long as I add aburaage, it seems to give the rice a strong enough flavor that my kid will eat.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook mixed rice with autumn shimeji mushroom and aburaage using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Mixed Rice with Autumn Shimeji Mushroom and Aburaage:
- Prepare 700 grams White rice
- Prepare 1 packet Shimeji mushrooms
- Make ready 1 Aburaage
- Take 380 ml Water
- Take 2 tbsp Soy sauce
- Prepare 1 tbsp Sake
- Prepare 1 tbsp Mirin
- Get 1 tsp Bonito based dashi stock granules
You can change up the ingredients with anything you like. I like to add hijiki, burdock, and aburaage, switch up the shiitake with shimeji mushrooms, exchange the Chinese chives for. Then scatter the shimeji, maitake, and aburaage on top. Stir it once, flatten the surface, then turn on the rice cooker.
Instructions to make Mixed Rice with Autumn Shimeji Mushroom and Aburaage:
- Wash the rice and soak it in water for 30 minutes. Then let it drain in a sieve for 30 minutes.
- Remove the stems of the shimeji mushrooms. Pull the mushrooms apart.
- Pour boiling water over the aburaage to remove excess oil. Squeeze the water out of the aburaage and cut it in half vertically. Then cut it into strips.
- Add all ingredients to the pressure cooker and mix. If you prefer softer rice, you can use 400 ml of water.
- Start heating the pressure cooker over high heat. When steam starts to come out and the pressure has come up, turn off the heat and let the pressure come down naturally.
- Open the lid and give it a stir from the bottom, being careful not to break the grains of rice as you stir. Cover with the lid to let the rice steam for 5 minutes. All done!
The combination of rice, daikon (white radish) and aburaage (fried thin tofu) in daikon gohan is just perfect. Rice with White Radish (Daikon Takikomi Gohan) is another mixed rice recipe similar to Shimeji Gohan (Rice with Shimeji Mushrooms) but the soy sauce flavour of the rice is slightly stronger. If you use konbu dashi stock, it becomes vegetarian. Here is how to make Japanese Mixed Rice with Salmon and Mushrooms. It can be made quickly and easily using Fish/Seafood and Meatless.
So that is going to wrap it up for this exceptional food mixed rice with autumn shimeji mushroom and aburaage recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
