Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 20minutes
Mushroom cooked rice |お気に入りに追加
- fried tofu : 1/2 piece
- しめじ : 1/2パック
- 舞茸 : 1/2パック
- 椎茸 : 中2個
- にんじん : 中1/2個
- 細ネギ : 適量
- 鶏もも肉 : 60g
- 油 : 大さじ1と1/2
- (A)酒 : 大さじ2
- (A)醤油 : 大さじ1
- (A)塩 : 小さじ1
- ごま油 : 小さじ1
- 米 : 2合
- 水 : 400cc
prepare the ingredients
Cut the aburaage in half and cut into strips of less than 1 cm.
Cut off the stalks of the shimeji mushrooms and loosen them with your hands.
Slice the maitake mushrooms by hand without using a knife.
Cut off the stems of the shiitake mushrooms, divide them into thirds, and cut them into appropriate sizes.
Cut the stem of the shiitake mushroom into appropriate sizes.
Cut the carrot into ginkgo nuts with the skin on.
Chop the leeks into small pieces.
Cut the chicken thigh into small pieces.
Heat a frying pan and pour oil.
Add chicken thighs and fried tofu and fry.
Once cooked, add shiitake mushrooms, maitake mushrooms and shimeji mushrooms.
Cook over medium heat and add carrots.
When the mushrooms are cooked, add (A).
Reduce heat to low, cover and heat.
Open the lid and evaporate the water over medium heat.
Add sesame oil, cover and turn off the heat.
Take a rough fever.
Put the rice into the inner pot of the rice cooker.
Add water and 2.
Put the inner pot into the rice cooker and cook.
・Using three or more kinds of mushrooms has a nutritional synergistic effect.
・For shiitake mushrooms, we use log shiitake mushrooms that have been dried and stored.
・It is good to use seasonal mushrooms.
・Rehydrate the shiitake mushrooms in water.
・Be careful not to cut the shiitake mushrooms into small pieces to make them stand out.
・Cut off the hard stone parts of the shiitake mushrooms.
・Carrots should be used with the skin on, as root vegetables have nutrients between the skin and the fruit.
・It is not necessary to remove oil from deep-fried tofu.
・During step 3, if water and 2 are added, do not mix.
・By adding thin green onions, the aroma and color will be improved.
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