Rice Cooked with Autumn ingredients

Recipe Rice Cooked with Autumn ingredients

Enjoy the favor of autumn

Wash rice and drain in strainer.

To wash rice: Measure desired amount of rice with measuring cup and put in bowl. Pour ample water in bowl and drain without mixing. Put water enough to cover rice, scoop with hands and rub rice gently repeatedly. Rinse off water and add water from tap in full force, then scoop and rub again. Repeat process until water becomes clear. Drain. The rice absorbs first water put in so using good quality water is recommended.

Wipe konbu seaweed with tightly squeezed cloth.

Remove stem of shimeji mushrooms and separate into small bunches.

Step 3

Cut off stem of enoki mushrooms and cut into 3 pieces; separate into small bunches.

Cut off stem of shiitake mushroom and wipe with tightly squeezed cloth. Separate shank and top portion, slice shank lengthwise and julienne the top portion.

Peel ginger and chop finely.

Put washed rice, seasoning and water to regular level and mix.

Step 1

Mix in shimeji, enoki and shiitake mushrooms, drained gingko nuts, ginger, canned shredded scallops including liquid and konbu seaweed. Turn on rice cooker.

Step 2

When rice is cooked, remove konbu seaweed and leave for 10 to 15 mins. Mix rice thoroughly and serve in bowl garnished with trefoil.

Step 3

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