炊き込みご飯（キノコの炊き込みご飯）｜飲食店独立学校 /こうせい校長 さんのレシピ書き起こし

Place a colander in a bowl and rinse the rice with water (not listed).
Add water (not listed) to soak, cover with plastic wrap and let soak.
Drain the water, cover with plastic wrap and leave for 10 minutes.

Gently wipe the surface of the kelp.
Heat water and kelp in a pot.
When it comes to a light boil, heat it over low heat for 10 minutes.
Take out the kelp.
When the water reaches 85 degrees, turn off the heat and add the bonito flakes.
Leave for 1 to 5 minutes, and once the bonito flakes have sank, strain them through a colander lined with kitchen paper.

Cut off the stone ends of the shimeji mushrooms.
Cut the caps and stems of the shiitake mushrooms.
Cut off the tip of the stem and cut it in half lengthwise.
Slice the shiitake mushroom caps into thick pieces.
After cutting off the stone ends of the enoki mushrooms, cut them into bite-sized pieces.
Wash sudachi and mitsuba lightly.
Cut off the base of the mitsuba leaves.
Remove the damaged part of the mitsuba leaves and cut into bite-sized pieces.
Soak in water for 2 to 3 minutes, then drain the water.
Cut the sudachi in half and make a notch.

炊飯釜に米と2の合わせ出汁と(A)を入れて米をならす。

フライパンに油(分量外)を引き、火を付ける。
しめじを加えて炒める。
まいたけを手でほぐし加えて、炒める。
油(分量外)を加える。
しめじとえのきを加えて、中火～強火で炒める。

4の炊飯釜に5のキノコを入れて炊飯する。
炊飯後はすぐに切るように混ぜる。

茶碗に盛り付けて三つ葉を乗せ、すだちをかけて完成。