Shimeji Rice

Name: Shimeji Rice
Ingredients: Shimeji Rice; 320 grams Japanese short-grain rice; 280 grams water; 40 grams soy sauce; 20 grams mirin; 20 grams sake; 80 grams shimeji mushrooms, bottom sliced off and mushrooms separated; Garnishes; 3 very fresh scallions, chopped; 3 leaves shiso, chiffonade; 1 inch of ginger, peeled and cut in a fine julienne; Shredded nori; Umeboshi plums (optional)

13 ingredients

3 steps

Ingredients

Shimeji Rice
320 grams Japanese short-grain rice
280 grams water
40 grams soy sauce
20 grams mirin
20 grams sake
80 grams shimeji mushrooms, bottom sliced off and mushrooms separated
Garnishes
3 very fresh scallions, chopped
3 leaves shiso, chiffonade
1 inch of ginger, peeled and cut in a fine julienne
Shredded nori
Umeboshi plums (optional)

Directions

1

Wash the rice 3 to 4 times until water is clear. Drain rice thoroughly, add to pot, and cover with all liquid ingredients. Let liquid soak into rice for 20 minutes to 1 hour. Add shimeji mushrooms to the pot, place over medium-high heat, and stir occasionally until liquid comes to a simmer. Cover pot, lower heat, and cook for 16 minutes.
2

While the rice cooks, prepare remaining ingredients and arrange on a plate.
3

When the rice is ready, fluff the rice, stirring from the bottom; cover again and wait five minutes. Serve with aromatic garnishes to taste.