Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, sweet potato and shimeji mushroom mixed rice. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Sweet Potato and Shimeji Mushroom Mixed Rice is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Sweet Potato and Shimeji Mushroom Mixed Rice is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have sweet potato and shimeji mushroom mixed rice using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sweet Potato and Shimeji Mushroom Mixed Rice:
- Take 700 grams White rice
- Get 150 grams Sweet potato
- Make ready 80 grams Shimeji mushrooms
- Take 2 tsp Mayonnaise
- Get 1 tbsp ※Soy sauce (to pre-season)
- Prepare 1 tsp ※Sugar (to pre-season)
- Take 2 tbsp ○Sake
- Take 1 tbsp ○Soy sauce
- Take 1 tsp ○Sugar
- Prepare 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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