Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, mixed rice with autumn shimeji mushroom and aburaage. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Mixed Rice with Autumn Shimeji Mushroom and Aburaage is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Mixed Rice with Autumn Shimeji Mushroom and Aburaage is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook mixed rice with autumn shimeji mushroom and aburaage using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Mixed Rice with Autumn Shimeji Mushroom and Aburaage:
- Make ready 700 grams White rice
- Get 1 packet Shimeji mushrooms
- Make ready 1 Aburaage
- Take 380 ml Water
- Prepare 2 tbsp Soy sauce
- Get 1 tbsp Sake
- Make ready 1 tbsp Mirin
- Take 1 tsp Bonito based dashi stock granules
Instructions to make Mixed Rice with Autumn Shimeji Mushroom and Aburaage:
- Wash the rice and soak it in water for 30 minutes. Then let it drain in a sieve for 30 minutes.
- Remove the stems of the shimeji mushrooms. Pull the mushrooms apart.
- Pour boiling water over the aburaage to remove excess oil. Squeeze the water out of the aburaage and cut it in half vertically. Then cut it into strips.
- Add all ingredients to the pressure cooker and mix. If you prefer softer rice, you can use 400 ml of water.
- Start heating the pressure cooker over high heat. When steam starts to come out and the pressure has come up, turn off the heat and let the pressure come down naturally.
- Open the lid and give it a stir from the bottom, being careful not to break the grains of rice as you stir. Cover with the lid to let the rice steam for 5 minutes. All done!
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