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Chimaki-flavored rice | Transcription of the recipe by Kumano Kyokai Shokudo

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Ingredients

Rice : 3 go
豚こま肉 : 200g
(A)醤油 : 大さじ1/2
(A)砂糖 : 小さじ1～2
(A)酒 : 大さじ1
干ししいたけ : 15g
干しエビ : 10g
Boiled bamboo shoots : 100g
にんじん : 1/2本
水 : 800ml
ごま油 : 大さじ2
(B) Oyster sauce : 大さじ1/2
(B) Soy sauce : 大さじ2
塩 : 小さじ1/2

Time required

40minutes

Procedure

1) Prepare 00:24
Fill the bowl with water and put the dried shiitake mushrooms and dried shrimp back in for at least an hour.
Wash the rice and leave it for at least 30 minutes.
2) Cut pork tops 01:43
Cut the pork into small pieces and knead (A). Let the taste soak for at least 30 minutes.
3) Cut vegetables 02:35
Cut the carrots into ginkgo and chop the shiitake mushrooms returned in 1 with bamboo shoots.
4) Fry the ingredients 04:14
Heat sesame oil in a frying pan and fry the pork.
When cooked, add the vegetables and salt chopped in 2 and fry.
Add rice and mix, then add half of the shiitake mushroom soup and dried shrimp.
5) Cook with soup stock 10:10
Mix the whole and bring to a boil, then add the rest of the soup, dried shrimp, and (B).
Mix, cover and simmer over low heat for 15 minutes.
When the sound changes, turn off the heat and steam for 5 minutes.
6) 仕上げる 07:40
しゃもじで切るように混ぜ、茶碗によそって完成。

Point

・ Dried shiitake mushrooms can be sliced. If the whole is big, break it by hand before reconstitution with water.
・ If possible, take more than half a day to return shiitake mushrooms and shrimp.
・ The rice after washing will not be flooded.
・ The seasoning of (B) may be mixed in advance with the shiitake mushroom reconstituted juice.
・ Finally, mix the rice to cut it to prevent it from becoming watery.