Author Notes: This recipe is for a Staub rice cooker, but will work in any small cast iron enamel pot with a heavy lid. —ivan orkin
Serves: 2
Ingredients
Shimeji Rice
-
320
grams Japanese short-grain rice
-
280
grams water
-
40
grams soy sauce
-
20
grams mirin
-
20
grams sake
-
80
grams shimeji mushrooms, bottom sliced off and mushrooms separated
Garnishes
-
3
very fresh scallions, chopped
-
3
leaves shiso, chiffonade
-
1
inch of ginger, peeled and cut in a fine julienne
-
Shredded nori
-
Umeboshi plums (optional)
Directions
- Wash the rice 3 to 4 times until water is clear. Drain rice thoroughly, add to pot, and cover with all liquid ingredients. Let liquid soak into rice for 20 minutes to 1 hour. Add shimeji mushrooms to the pot, place over medium-high heat, and stir occasionally until liquid comes to a simmer. Cover pot, lower heat, and cook for 16 minutes.
- While the rice cooks, prepare remaining ingredients and arrange on a plate.
- When the rice is ready, fluff the rice, stirring from the bottom; cover again and wait five minutes. Serve with aromatic garnishes to taste.
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Photo by Mark Weinberg
2 of 2
Photo by Mark Weinberg