Shimeji Mushroom and Edamame Seasoned Rice
Edit

Shimeji Mushroom and Edamame Seasoned Rice

My mother taught me this recipe and it is now a standard in our home. "Simmered Chicken and Soy Beans".

Just add the flavoring ingredients and cook. The dashi can be made from water and dashi stock granules. If you want a richer flavor, increase the soy sauce to 2 tablespoons and decrease the salt. You can also add in some mirin if you would like. This rice also comes out delicious if you add aburaage. Recipe by Yuuyuu0221

cookpad.japan

Ingredients

4 servings
  1. 540 ml White rice
  2. 1 pack Shimeji mushrooms
  3. 50 grams Frozen edamame
  4. 1 tbsp ●Soy sauce
  5. 1 tsp ●Salt
  6. 2 tbsp ●Sake
  7. 1 Japanese dashi stock

Method

  1. Blank step
    Add Photo

    Remove the base from the shimeji mushrooms and tear into pieces. Remove the edamame from the shells.

  2. Blank step
    Add Photo

    Wash the rice and put into the rice cooker. Add the ● ingredients and fill with water until the appropriate serving line. Place the shimeji mushrooms on top and start cooking.

  3. Blank step
    Add Photo

    Once cooked, add in the edamame and combine.

  4. Edit

    It's also delicious with aburaage.

Add Step

Cooksnaps

(1)

Be inspired by people who have cooked this recipe


Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap