<MUSHROOM BUTTER RICE/ きのこバターライス>
＜Yield> 2 servings
<Prep time> 10 mins
<Cook time> 50 mins ( It varies depending on your rice cooker)
<Ingredients>
3 pieces shiitake mushrooms
½ cup shimeji mushrooms
½ cup maitake mushrooms
1 cup Japanese sushi rice (180g)
200ml water
5g / 1 tbsp butter
1 tsp mirin
1 tbsp soy sauce
½ tsp black pepper
<Directions>
Cook rice according to the package instructions or I have a recipe here.
Trim off the stem of shimeji mushrooms and shiitake mushrooms. Tear 3 kinds of mushrooms by hand (OR mince them if you don’t like the texture of mushrooms).
To a pan, add 1 tbsp of oil. Cook mushrooms until nicely charred. Add in the mirin, soy sauce and butter. Cook it for 1 min.
Mix together the cooked rice (step 1) and 3. Add black pepper.
<Miwa’s tips> ※Watch more on YouTube!
1. Tearing mushrooms by hand will give them a nice texture. Use any kind of mushrooms.
2. Try not to disturb mushroom for the first a couple of mins to create a nice char.
3. If it’s not savory enough, add more soy sauce or sprinkle with some salt.
<Storage time>
Keep in an air-tight container in the fridge for 2 days, in the freezer for 2 weeks.
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2023/6/17 MIWA