A simple and easy-to-make mushroom mixed rice that doesn't require dashi. Its rustic flavor pairs well with any side dish. The convenience of freezing chopped mushrooms and cooking them directly from frozen is a major appeal.
Ingredients
Main Ingredients (2 servings)
- Rice 2 cups (approx. 300g)
- Mushrooms, total 200g
- Shiitake Mushrooms 3 pcs
- Enoki Mushrooms 50g
- Shimeji Mushrooms 50g
- Maitake Mushrooms 50g
Seasonings
- Soy Sauce 2 tbsp
- Mirin (Sweet Rice Wine) 1 tbsp
Steps
- After rinsing the **2 cups of rice**, drain it in a colander and then add it to the inner pot of your rice cooker.
- Add water to the inner pot until it reaches the **1.5-cup mark (slightly less than 2 cups)**, and let it soak for **30 minutes to 1 hour**. **(This is the key!)** Soak the rice until it becomes milky white.
- Once the rice is milky, add **2 tbsp Soy Sauce** and **1 tbsp Mirin (Sweet Rice Wine)**. If the total volume is less than the **2-cup line**, add more water.
- Gently mix the seasonings with chopsticks or your hand to dissolve them.
- Trim the tough ends off the Shimeji and Enoki mushrooms, then cut them into **1cm thick pieces**.
- Lightly separate any clumps of Shimeji and Enoki mushrooms.
- Lightly tear the Maitake mushrooms by hand, then cut them into **1cm thick pieces**.
- Remove the stems from the Shiitake mushrooms, cut them in half lengthwise, then slice them **5mm thick**.
- If the Shiitake stems are bright white and fresh, trim off the very end of the stem, then tear them by hand and cook them with the caps. **(This is the key!)** Shiitake stems are also delicious, so use them.
- Spread all the chopped mushrooms (Shiitake, Enoki, Shimeji, Maitake) evenly over the rice prepared in step 4.
- Cook the rice in the rice cooker.
- Once cooked, mix everything together. It's ready!
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