Recipe: Delicious Mixed Rice with Autumn Shimeji Mushroom and Aburaage

Mixed Rice with Autumn Shimeji Mushroom and Aburaage. Home » Rice & Noodles » Shimeji Gohan (Rice with Shimeji Mushrooms). Aburaage is one of the ingredients used quite regularly in Japanese dishes, particularly in miso soups, takikomi One of the popular mixed rice dishes in Japan, shimeji gohan is made with shimeji mushrooms and chicken. The Best Shimeji Mushroom Recipes on Yummly

Japanese people say that autumn is the season of flavours, which describes how nice the food is in this season. Shimeji mushrooms (しめじ) are a group of mushrooms native to East Asia and northern Europe. Characterized by their long stems and petite From soups, stews, noodles, salads to rice bowls, Shimeji mushrooms are widely used in Japanese cuisine. You can have Mixed Rice with Autumn Shimeji Mushroom and Aburaage using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mixed Rice with Autumn Shimeji Mushroom and Aburaage

1. Prepare 700 grams of White rice.
2. Prepare 1 of packet Shimeji mushrooms.
3. It's 1 of Aburaage.
4. You need 380 ml of Water.
5. You need 2 tbsp of Soy sauce.
6. It's 1 tbsp of Sake.
7. It's 1 tbsp of Mirin.
8. It's 1 tsp of Bonito based dashi stock granules.

Both caps and stalks of shimeji are edible. Sushi rice is stuffed in seasoned Aburaage tofu pouches. Inarizushi is technically sushi, but it is not something you order at nice sushi restaurants. You can use regular white sushi rice to fill the Aburaage, but adding cooked vegetables mixed in the sushi rice makes it even more tasty.

Mixed Rice with Autumn Shimeji Mushroom and Aburaage instructions

1. Wash the rice and soak it in water for 30 minutes. Then let it drain in a sieve for 30 minutes..
2. Remove the stems of the shimeji mushrooms. Pull the mushrooms apart..
3. 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..
4. Add all ingredients to the pressure cooker and mix. If you prefer softer rice, you can use 400 ml of water..
5. 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..
6. 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!.

Put the rice in the rice cooker bowl, and add the mushroom mix. Add enough of the mushroom soaking I would recommend letting the rice and mushroom mix 'sit' for a bit if at all possible, though it should For today's lunch I made Inarizushi and filled the aburaage with kinoko no takikomi gohan. @tokyopony: "Autumn rice Japanese rice with roasted chestnuts,sautéed mushrooms and boiled ginkgo nuts known as…" Daikon Takikomi Gohan (Rice with White Radish) is a mixed rice dish with daikon (white radish) and aburaage (fried thin tofu). Find this Pin and more on Asian Food by Liz. Aprenda a preparar delciosas opções de risoto de shimeji que vão deixar as suas refeições mais gostosas e diferentes. Mushroom rice is another autumn classic.