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WAKAME MUSHROOM MIXED RICE











<WAKAME MUSHROOM MIXED RICE/わかめきのこご飯>

▶VEGAN


<Yield> 3 servings


<Prep time> 6 mins ( It doesn’t include time for soaking rice and beans)


<Cook time> 50mins (It varies depending on the rice cooker you use)


<Ingredients>

sushi rice 1 cup/ 150g

beans and seeds ⅓ cup ( 50g)

water 1¼ cup (250ml)

shiitake & shimeji mushrooms(150g)

unsalted dried wakame seaweed 3g(1½ tbsp)

kombu dashi powder 1 tsp

rice wine ½ tbsp

mirin ½ tbsp

toasted sesame seed 1½ tbsp

salt 2 pinch( optional)



<Directions>

1; Rinse the rice and drain the water. Soak rice and your choice of beans in water for 1 hour. After 1 hour, drain the water.

2; Thinly slice mushrooms. Hydrate wakame seaweed by soaking in










<WAKAME MUSHROOM MIXED RICE/わかめきのこご飯>

▶VEGAN


<Yield> 3 servings


<Prep time> 6 mins ( It doesn’t include time for soaking rice and beans)


<Cook time> 50mins (It varies depending on the rice cooker you use)


<Ingredients>

sushi rice 1 cup/ 150g

beans and seeds ⅓ cup ( 50g)

water 1 ¼ cup (250ml)

shiitake & shimeji mushrooms(150g)

unsalted dried wakame seaweed 3g(1 ½ tbsp)

kombu dashi powder 1 tsp

rice wine ½ tbsp

mirin ½ tbsp

toasted sesame seed 1½ tbsp

salt 2 pinch( optional)



<Directions>

1; Rinse the rice and drain the water. Soak rice and your choice of beans in water for 1 hour.

2; Thinly slice mushrooms. Hydrate wakame seaweed by soaking in 1 ¼ cup of water for 5 mins. Strain and save the water. Squeeze wakame seaweed and chop it finely. Set it aside.



3; Add 1 to the rice cooker. Add kombu stock powder, rice wine, mirin and liquid from the wakame seaweed. Place mushrooms on top. Cook it on the regular mode.


4; Once it is cooked, add chopped wakame seaweed and sesame seeds. Mix them to combine. Adjust the taste with salt. Serve it in a bowl along with fresh herbs.


<Miwa’s tips> ※Watch more on YouTube!

1; You can make it with rice only. If that’s the case, use 1 ½ cup of rice in total.


2; Make sure the wakame seaweed is unsalted.


<Storage time>

Keep it in an air-tight container in the fridge for 4 days, in the freezer for 3 weeks.



☆Check out the beautiful Japanese tableware on here! I use a lot in my daily life and video! Use code MIWA to get 5% off of your purchase.



2021/10/02MIWA


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