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We hope you got benefit from reading it, now let’s go back to shimeji mushroom and edamame seasoned rice recipe. To make shimeji mushroom and edamame seasoned rice you only need 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Shimeji Mushroom and Edamame Seasoned Rice:
- You need 540 ml White rice
- Prepare 1 pack Shimeji mushrooms
- You need 50 grams Frozen edamame
- Use 1 tbsp ●Soy sauce
- Get 1 tsp ●Salt
- Use 2 tbsp ●Sake
- Prepare 1 Japanese dashi stock
Instructions to make Shimeji Mushroom and Edamame Seasoned Rice:
- Remove the base from the shimeji mushrooms and tear into pieces. Remove the edamame from the shells.
- Wash the rice and put into the rice cooker. Add the ● ingredients and fill with water until the appropriate serving line. Place the shimeji mushrooms on top and start cooking.
- Once cooked, add in the edamame and combine.
- It's also delicious with aburaage.
Shimeji Mushroom is the third most popular mushroom in Japan, after shitake and enoki. They are called "beech mushrooms" because they often grow on fallen beech trees. These have a white base and cracked, speckled brown caps white are so very pretty. Wild Tanba Shimeji mushrooms are available in the late autumn, while the cultivated versions are available year-round. Notes: Shimeji mushrooms are available at larger Asian supermarkets.
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