Mushroom Delight

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum🙂

Thank you for visiting my blog.

 

I came across my favorite vegetable at the market, Shimeji Mushroom and King Oyster Mushroom!

Wow, they are sooooooo good, you must try them! The one I find at the supermarkets are not so nice, but the ones I bought at the market was fresh and had lovely aroma and taste. To enjoy the most out of it, I made 2 different types of sautees and a flavored rice.

This dinner was completely vegan, with okra and round bean and bak choy as a side dish. Very typical Japanese style dinner, and very low in calories, so great for all the dieters!!

 

Today, I will introduce how to make the flavored rice. Very tasty, and Yumi’s favorite. I made small omusubi rice balls for her, and she would eat two! Holding it inside her own small hands, she gobbled down happily.

 

 

 

Ingredients (for 4-5 people, but we always freeze half and enjoy it later in the week)

-540g Medium grain rice (this is equivalent to 3 “rice” cups in Japanese standard)

-2 King Oyster mushroom (we call it ERINGI in Japan)

-4 Shimeji mushroom

-1/2 Carrot

-1 Fried bean curd (Abura-Age)

-500 cc (2 cooking cups)  Dashi broth (or water)

-3 Tablespoon Soy sauce

-2 Tablespoon Sake (cooking rice wine)

-2 Tablespoon Mirin

-1/3 teaspoon Salt

 

Method

Step 1: Wash and rinse rice several times under running water, soak in water for 30min, drain.

 

Step 2: Cut all the ingredients (mushrooms, carrots, bean curd) into thin strips, about 2cm length and 1mm wide.

 

Step 3: Put the rice in a rice cooker/heavy pot with lid. Place all the vegetables and broth on top. If using rice cooker, press start button, if cooking over stove, cook on high for 8min, and low for 12 min.

 

Once you have the rice ready, it is easy as pie! I love flavored rice, especially with mushrooms. This is made into a vegan recipe, and there are other variations using similar ingredients, which I will try making again soon!

 

 

 

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