Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, mixed rice with autumn shimeji mushroom and aburaage. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Home » Rice & Noodles » Shimeji Gohan (Rice with Shimeji Mushrooms). Aburaage is one of the ingredients used quite regularly in Japanese dishes, particularly in miso soups, takikomi One of the popular mixed rice dishes in Japan, shimeji gohan is made with shimeji mushrooms and chicken. #naomi_jp_cooking #recipe Autumn has come! Japanese people say that autumn is the season of flavours, which describes how nice the food is in this season.

Mixed Rice with Autumn Shimeji Mushroom and Aburaage is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Mixed Rice with Autumn Shimeji Mushroom and Aburaage is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook mixed rice with autumn shimeji mushroom and aburaage using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Mixed Rice with Autumn Shimeji Mushroom and Aburaage:

1. Make ready 700 grams White rice
2. Take 1 packet Shimeji mushrooms
3. Take 1 Aburaage
4. Take 380 ml Water
5. Prepare 2 tbsp Soy sauce
6. Get 1 tbsp Sake
7. Make ready 1 tbsp Mirin
8. Take 1 tsp Bonito based dashi stock granules

Inarizushi is technically sushi, but it is not something you order at nice sushi restaurants. You can use regular white sushi rice to fill the Aburaage, but adding cooked vegetables mixed in the sushi rice makes it even more tasty. Mixed Rice with Autumn Shimeji Mushroom and Aburaage. Shimeji gohan - rice cooked with shimeji mushrooms and chicken in flavoured dashi stock.

Steps to make Mixed Rice with Autumn Shimeji Mushroom and Aburaage:

1. Wash the rice and soak it in water for 30 minutes. Then let it drain in a sieve for 30 minutes.
2. Remove the stems of the shimeji mushrooms. Pull the mushrooms apart.
3. Pour boiling water over the aburaage to remove excess oil. Squeeze the water out of the aburaage and cut it in half vertically. Then cut it into strips.
4. Add all ingredients to the pressure cooker and mix. If you prefer softer rice, you can use 400 ml of water.
5. Start heating the pressure cooker over high heat. When steam starts to come out and the pressure has come up, turn off the heat and let the pressure come down naturally.
6. Open the lid and give it a stir from the bottom, being careful not to break the grains of rice as you stir. Cover with the lid to let the rice steam for 5 minutes. All done!

It's so yummy that you can eat it by itself without any dishes! Pork, Shimeji mushroom, and Green onion udon noodles soup. The important factor of bamboo rice is not a bamboo, but Aburaage, deep-fried thinly cut Tofu. Today's bento is consisting of bamboo rice, sautéed beef & Shimeji mushroom, boiled spinach with baby sardines. @tokyopony: "Autumn rice Japanese rice with roasted chestnuts,sautéed mushrooms and boiled ginkgo nuts known as…" Mushroom rice is another autumn classic. Serve in small bowls, arranged in a pyramid.

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