Japanese Mixed Rice with Simmered Shiitake
We often cook various ingredients seasoned together, but it tastes amazing when separately cooked Shiitake are mixed in here!
If you eat it, everyone will understand.
Very happy when only the Shiitake has a slightly different taste in the simmered dish.
And it is very tasty when you use the Shiitake simmered soup for cooking rice.
Please cook a lot of Shiitake Nimono.
80g ( 3-4 mushrooms )
Shiitake Mushrooms and Chicken Stock Shiitake80g ( 3-4 mushrooms )
Broth and water
Abura-age ( deep-fried tofu )
Chicken ( left over from the stock )
Rinse the rice, and place it in the pot of a rice cooker. Add the required quantities of stock and water, sufficient for cooking the 360-milliliter measurement of rice. Let stand for at least 30 minutes before cooking.
Thinly slice the stewed Shiitake mushrooms and chicken. Finely chop the carrot, and cut the abura-age into one-centimeter squares. Finely chop the chicken.
Add the other ingredients and the seasoning (except for the shredded nori) to the rice cooker and stir. Cook as you normally would.
When the rice has finished cooking, mix everything and serve in bowls. Top with the shredded nori.