Recipe of Quick Mixed Rice with Autumn Shimeji Mushroom and Aburaage
Hey everyone, it's Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Super Quick Homemade Mixed Rice with Autumn Shimeji Mushroom and Aburaage. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Mixed Rice with Autumn Shimeji Mushroom and Aburaage, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mixed Rice with Autumn Shimeji Mushroom and Aburaage delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mixed Rice with Autumn Shimeji Mushroom and Aburaage is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must first 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 cook that.
My kid basically loves flavored rice and eats a lot. For example - carrots and aburaage, shiitake mushrooms and aburaage...well, as long as I add aburaage, it seems to give the rice a strong enough flavor that my kid will eat it, even if there's no meat in it. The amount of water needed depends on the type of pressure cooker you have, so please read the instructions before you try this recipe. My pressure cooker instructions say to use 360 ml of water for making white rice, but the rice I use came out a bit hard, so I changed the amount of water to 380 ml. The amount of water might need to be adjusted for the type of rice you use. Recipe by Ha-tannookkasan
Ingredients and spices that need to be Get to make Mixed Rice with Autumn Shimeji Mushroom and Aburaage:
- 700 grams White rice
- 1 packet Shimeji mushrooms
- 1 Aburaage
- 380 ml Water
- 2 tbsp Soy sauce
- 1 tbsp Sake
- 1 tbsp Mirin
- 1 tsp Bonito based dashi stock granules
Instructions to make to make Mixed Rice with Autumn Shimeji Mushroom and Aburaage
- Wash the rice and soak it in water for 30 minutes. Then let it drain in a sieve for 30 minutes.
- Remove the stems of the shimeji mushrooms. Pull the mushrooms apart.
- 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.
- Add all ingredients to the pressure cooker and mix. If you prefer softer rice, you can use 400 ml of water.
- 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.
- 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!
While this is certainly not the end all be guide to cooking quick and easy lunches it is great food for thought. The stark reality is that this will get your own creative juices flowing so that you can prepare excellent lunches for the own family without having to do too much heavy cooking through the approach.
So that is going to wrap this up with this special food How to Make Any-night-of-the-week Mixed Rice with Autumn Shimeji Mushroom and Aburaage. Thank you very much for your time. I'm sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!