Sweet Potato and Shimeji Mushroom Mixed Rice. Home » Rice & Noodles » Shimeji Gohan (Rice with Shimeji Mushrooms). Japanese believe that shimeji mushrooms have the best taste of all the mushroom varieties Shimeji gohan is traditionally made with short grain rice but I use a mixture of short grain rice and sticky rice/sweet rice (glutinous. This European style steamed rice blends in the sweetness of sweet potato and faint taste of Japanese instant bouillon (consomme).
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You can cook Sweet Potato and Shimeji Mushroom Mixed Rice using 10 ingredients and 6 steps. Here is how you cook that.
Ingredients of Sweet Potato and Shimeji Mushroom Mixed Rice
- It's 700 grams of White rice.
- Prepare 150 grams of Sweet potato.
- You need 80 grams of Shimeji mushrooms.
- It's 2 tsp of Mayonnaise.
- It's 1 tbsp of ※Soy sauce (to pre-season).
- It's 1 tsp of ※Sugar (to pre-season).
- It's 2 tbsp of ○Sake.
- Prepare 1 tbsp of ○Soy sauce.
- Prepare 1 tsp of ○Sugar.
- It's 1 tsp of ○Dashi stock granules.
Notes: Shimeji mushrooms are available at larger Asian supermarkets. You have the best chances of finding them at a store specializing in Japanese Toasted rice powder can be purchased from a Asian grocery store or prepared at home. All you have to do is toasting some raw long grain rice in a dry. Food for health, Fried sliced potato and Shimeji mushroom with mixed vegetables.
Sweet Potato and Shimeji Mushroom Mixed Rice instructions
- [Preparation] Wash the rice and drain in a sieve..
- Scrub the sweet potato and cut into 1 ~ 1.5 cm cubes. Soak in plenty of water for several minutes, and then drain..
- Cut the stems off the shimeji mushrooms, and shred into bite size pieces..
- Put the mayonnaise in a frying pan, and add Steps 2 and 3 with the ※ seasonings. Cook over medium to medium-low heat until the liquid has evaporated..
- Put the rice in the rice cooker, add ○, as well as water to the 2 cup mark. Use a rice spatula to thoroughly mix from the bottom..
- [Cook] Top with the Step 4 ingredients, and cook the rice as usual..
A bowl of steam pork and egg with noodle in brown sauce and a dish of deep fried minced pork in potato on white background. Sweet Potato Barley Rice Kokuto Awamori Other Shochu. Today, I present to you Mentaiko Mayo Pasta with Shimeji Mushrooms. Mentaiko, or spicy cod roe, is often eaten with white rice in Japan (the perfect onigiri filling), and has become a staple pasta dish when adding Kewpie mayonnaise. Shimeji mushrooms (しめじ) are a group of mushrooms native to East Asia and northern Europe.
