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Rice cooked with mushrooms and chikuwa ｜Koh Kentetsu Kitchen [Cooking expert Kokentetsu official channel] Recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

rice : 2 go
ちくわ : 4本
まいたけ : 1パック
しいたけ : 2～3枚
(A) Soy sauce : 大さじ2
(A) Salt : 小さじ1/3
(A)Mirin : 大さじ2
水 : 適量
削り鰹 : 5g
三つ葉 : 適量
ごま油 : 大さじ1/2
(B)Mirin : 小さじ1
(B) Soy sauce : 小さじ1

Time required

20minutes

Procedure

1) make preparations 01:07
Cut the chikuwa in half lengthwise, then cut into 5mm-thick half-moons.
Chop the Maitake mushrooms by hand.
Cut off the hard parts of the shiitake mushrooms, and break the stems into smaller pieces and the caps into larger pieces by hand.
2) Cook in a rice cooker 02:38
Put the washed rice in a rice cooker, add (A) and mix gently.
After adding water, layer the shaved bonito, half of the chikuwa from step 1, and the maitake mushrooms on top of the rice.
Cook in a rice cooker.
3) 炒める 04:43
Add the remaining chikuwa from step 1 to a frying pan and fry over medium heat.
Add (B) and fry further.
4) 盛り付ける 06:03
When step 2 is cooked, mix everything gently, add the mitsuba stems and mix.
Serve in a bowl, top with 3 and mitsuba leaves, and complete.

Point

・Pour water into the rice cooker up to the 2 cup mark.
・You can use whatever mushrooms you like.
・Wash the rice, soak it in water, and drain it in a colander.
・By adding the seasonings before adding water in step 2, the flavor will soak into the rice.
・If your rice cooker has a cooking mode, use it; if not, use it to cook the rice.
-Cooking time is not included in the required time as the cooking time varies depending on the rice cooker.