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Ingredients
- Shimeji Rice
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320 grams
Japanese short-grain rice
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280 grams
water
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40 grams
soy sauce
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20 grams
mirin
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20 grams
sake
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80 grams
shimeji mushrooms, bottom sliced off and mushrooms separated
- Garnishes
-
3
very fresh scallions, chopped
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3
leaves shiso, chiffonade
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1
inch of ginger, peeled and cut in a fine julienne
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Shredded nori
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Umeboshi plums (optional)
Directions
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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.
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While the rice cooks, prepare remaining ingredients and arrange on a plate.
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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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