Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, sweet potato and shimeji mushroom mixed rice. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sweet Potato and Shimeji Mushroom Mixed Rice is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Sweet Potato and Shimeji Mushroom Mixed Rice is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can cook sweet potato and shimeji mushroom mixed rice using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sweet Potato and Shimeji Mushroom Mixed Rice:
- Take 700 grams White rice
- Make ready 150 grams Sweet potato
- Take 80 grams Shimeji mushrooms
- Prepare 2 tsp Mayonnaise
- Prepare 1 tbsp ※Soy sauce (to pre-season)
- Get 1 tsp ※Sugar (to pre-season)
- Make ready 2 tbsp ○Sake
- Take 1 tbsp ○Soy sauce
- Take 1 tsp ○Sugar
- Get 1 tsp ○Dashi stock granules
Instructions to make Sweet Potato and Shimeji Mushroom Mixed Rice:
- [Preparation] Wash the rice and drain in a sieve.
- Scrub the sweet potato and cut into 1 ~ 1.5 cm cubes. Soak in plenty of water for several minutes, and then drain.
- Cut the stems off the shimeji mushrooms, and shred into bite size pieces.
- Put the mayonnaise in a frying pan, and add Steps 2 and 3 with the ※ seasonings. Cook over medium to medium-low heat until the liquid has evaporated.
- Put the rice in the rice cooker, add ○, as well as water to the 2 cup mark. Use a rice spatula to thoroughly mix from the bottom.
- [Cook] Top with the Step 4 ingredients, and cook the rice as usual.
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