Takikomi gohan – Mixed rice with Cep, Girolle, brown mushroom
Persons
4
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- 3 rice cooker cups of rice – 450g (uncooked Japanese rice short grain)
- 510ml = soup from the mushrooms + water + 3 tbsp tsuyu 3 x concentrated
- 1/2 tsp kosher salt
- 15g unsalted butter
- 360g mushrooms (cep, girolle, brow mushroom etc...) - your choice
- 3 garlic cloves - sliced
- dash of salt to taste to your taste
Instructions
- 1. Wash the rice well and drain. Transfer the rice in the rice cooker bowl. Set aside.
- 2. In a frying-pan, heat the butter and fry garlic until fragrant. Add mushrooms and cook until wilted. Let cool to room temperature.
- 3. Transfer the cooked mushrooms from #2 into the rice cooker bowl. (Put over the rice.) Keep the soup from the mushrooms.
- 4. In a bowl, add the soup (from step3), add 3 tbsp tsuyu, then add water until it reached 510ml. Pour it over the rice and add 1/2 tsp kosher salt. Mix gently.
- 5. Press to start. Once it is done, let the rice set in for about 10 mins.
- 6. Serve hot!
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