One-Pot Wonders

Shimeji Rice

January  5, 2016
Photo by Mark Weinberg
Author Notes

This recipe is for a Staub rice cooker, but will work in any small cast iron enamel pot with a heavy lid. —ivan orkin

  • Serves 2
  • Shimeji Rice
  • 320 grams Japanese short-grain rice
  • 280 grams water
  • 40 grams soy sauce
  • 20 grams mirin
  • 20 grams sake
  • 80 grams shimeji mushrooms, bottom sliced off and mushrooms separated
  • Garnishes
  • 3 very fresh scallions, chopped
  • 3 leaves shiso, chiffonade
  • 1 inch of ginger, peeled and cut in a fine julienne
  • Shredded nori
  • Umeboshi plums (optional)
In This Recipe
  1. Wash the rice 3 to 4 times until water is clear. Drain rice thoroughly, add to pot, and cover with all liquid ingredients. Let liquid soak into rice for 20 minutes to 1 hour. Add shimeji mushrooms to the pot, place over medium-high heat, and stir occasionally until liquid comes to a simmer. Cover pot, lower heat, and cook for 16 minutes.
  2. While the rice cooks, prepare remaining ingredients and arrange on a plate.
  3. When the rice is ready, fluff the rice, stirring from the bottom; cover again and wait five minutes. Serve with aromatic garnishes to taste.

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