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炊き込みごはん（舞茸と油揚げの炊き込みごはん）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Rice : 360g
舞茸(中パック) : 2パック(250g)
油揚げ : 2枚
(A)水 : 200g
(A)酒 : 大さじ2
(A)みりん : 大さじ2
(A) Soy sauce : 大さじ2
(A)中華顆粒だし : 小さじ2
Water (for cooking) : Amount that makes 360g including the broth
塩 : 1～2つまみ

Time required

50minutes

Procedure

1) お米を洗う。 00:33
Wash and drain the rice in a bowl and colander.
Cover the bowl of rice with plastic wrap and let it sit for 30 minutes.
2) 具材と煮汁をつくる 02:11
Add (A) to the frying pan.
Chop the mushrooms into large pieces and add them to the frying pan.
Cut the fried tofu in half lengthwise and cut into thin pieces.
Heat the frying pan over medium-low heat.
Once the broth boils, simmer on low heat for 3 minutes.
3) 炊き込みご飯をつくる 05:06
Put the rice from step 1 into the inner pot.
Pour the contents of the frying pan from step 2 into a bowl lined with a colander.
Measure the broth in the bowl.
Add water to the broth until it reaches 360g and add it to the inner pot.
Add ingredients from step 2 to the inner pot.
Put the inner pot into the rice cooker and cook in the quick mode.
Add salt and mix when cooked.
Steam for 10 minutes and it's done.

Point

・It is best to prepare the rice first.
・When washing rice, throw it away immediately the first time and wash it by gently stroking it several times. If you sharpen it too much, the flavor will flow.
・If you like a lighter taste, reduce the amount of salt by 1 pinch.
・In the video, after serving in a bowl, small green onions are sprinkled on top.
・It is best to thoroughly soak the rice in water, cook the ingredients, and then separate the ingredients and the broth into the inner pot.
・The required time does not include the time to cook in a rice cooker.