卵かけご飯（ねぎ塩漬け温泉卵の卵かけご飯）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし
飲食店独立学校 /こうせい校長 Time required : 25minutes
Mushroom cooked rice | Kojima Ponsuke [Molecular cooking researcher]'s recipe transcription
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Ingredients
- Shimeji mushroom : 1 bag
- Maitake mushroom : 1 bag
- King trumpet : 1 bag
- Salad oil : 2 tablespoons
- Cooking sake : 2 tablespoons
- Noodle soup : 4 tbsp
- Salt konbu : 2 tablespoons
- Rice : 3 go
Time required
80minutes
Procedure
-
1)
Heat the mushrooms at a low temperature
01:24
Put salad oil in a frying pan, add shimeji mushrooms, maitake mushrooms, and king trumpet mushrooms, mix mushrooms, and entangle the oil. Bake on low heat for 5 minutes without touching the mushrooms. After 5 minutes, turn the mushrooms over and bake again for 5 minutes.
-
2)
Color the mushrooms
08:14
After another 5 minutes, turn the heat to high and brown the mushrooms.
-
3)
Add seasoning and cook rice
14:31
Put the washed rice and water (as usual) in the inner pot of the rice cooker. Add cooking sake, mentsuyu, salted kelp, and stir-fried mushrooms, and cook in white rice mode to complete.
Point
・ As a preliminary preparation, cut off the maitake mushrooms, divide them into small bunches, cut the eryngii into pieces that are easy to eat, and chop the salted kelp into small pieces.
・ In step 1, oil is entwined with the mushroom before it is lit.
・ Mushrooms are delicious when baked from low temperature in large quantities.
・ Do not cover to prevent the temperature from rising.
・ By adding a roasted color to mushrooms, the aroma, aroma, and umami are condensed.
・ Even if you don't have salted kelp, you only need mentsuyu or Japanese-style soup stock.
・ It is delicious even if you add chicken, carrots, burdock, etc. and arrange it.
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