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Rice cooked with mushrooms | Easy recipe at home related to cooking researcher / Yukari's Kitchen's recipe transcription

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Ingredients

  • 米 : 2合
  • 舞茸 : 100g
  • えりんぎ : 100g
  • しめじ : 100g
  • 椎茸 : 100g
  • 塩昆布 : 15g
  • 料理酒 : 大さじ2.5
  • めんつゆ : 大さじ2.5
  • サラダ油 : 適量

Time required

60minutes

Procedure

  1. 1) Soak the rice in water 01:50

    Soak the rice in water for 30 minutes.

  2. 2) Cut mushrooms 02:11

    Tear off the Maitake mushrooms by hand. Cut the trumpet mushroom in half and cut it to a width of about 5 mm. Cut the shimeji mushroom shaft and loosen it by hand. Cut the stem of the shiitake mushroom and cut it to a width of 7 mm.

  3. 3) Bake mushrooms 03:20

    Add salad oil to a frying pan, add all the mushrooms and half the amount of salted kelp, heat and fry over medium heat.

  4. 4) 裏返す 04:15

    きのこがしんなりしてきたら、混ぜずにそのまま1分焼き、裏返してさらに1分焼く。

  5. 5) 炊飯する 05:05

    お米の水を切り、料理酒、めんつゆ、残りの塩昆布、水を加えて混ぜ合わせてきのこを上にのせて通常炊飯モードで炊く。

  6. 6) 仕上げる 06:06

    炊き上がったらお椀に盛り付けて完成。

Point

・ By soaking the rice in water for 30 minutes in advance, the cooked rice will be delicious.
・ Adding salted kelp to mushrooms makes it easier for water to come out and enhances the flavor.
・ Bake the mushrooms carefully so as not to burn them.
・ Pour water up to 2 go in the rice cooker.

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