Steamed Glutinous Rice with Mushrooms
| Ingredients |
Serves 1 |
Serves 4 |
Glutinous rice
Shimeji mushrooms
Maitake mushrooms
Thin fried tofu
Stone parsley
Carrot
|
70g
1.25g
1.25g
5g
2g
5g
|
280g(1.5 cups)
50g
50g
20g
10g
20g
|
| Seasoning |
Serves 1 |
Serves 4 |
Stock made from dried bonito flakes and kombu
Dark-colored soy sauce
Sake
Mirin
|
-
9g
5g
4g
|
-
2 tablespoons
1 1/2 tablespoons
1 tablespoon
|
| １ |
Rinse the rice and soak in plenty of water for 1 hour. Then drain using a colander. |
| ２ |
Remove the hard tips from the mushrooms and separates them into smaller bunches by hand. Cut the fried tofu into thin strips. |
| ３ |
Place the rice, mushrooms, fried tofu, 250cc of stock and seasonings in a microwave-safe dish, cover with plastic wrap and cook in a microwave oven at 500w for approx. 18 minutes. Stir once while cooking. Alternatively, combine the ingredients in a pressure cooker (use 240cc stock instead of 250cc), cover, bring to a boil and cook for 2 more minutes. Remove from the heat and let stand for 10 minutes. |
| ４ |
Serve the rice in individual bowls and top with maple leaf-shaped carrot slices and chopped stone parsley. |
|
