Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
- Ingredients (Serves 4)
- *100g shimeji mushrooms
*2 cups / 400ml rice
*1 tbsp light soy sauce
*1 tbsp sake
*1 tbsp mirin (sweet cooking sake)
*355ml dashi stock
1 Cut off the roots of the shimeji mushrooms, cut the mushrooms in half, and divide them into small bunches. Chop the ginger.
2 Put the rice and shimeji mushrooms in a heavy pan.
Combine the light soy sauce, sake, mirin, and add the dashi stock to make 400ml of sauce. Add a little salt, and pour the sauce in the pan.
3 Put a lid on, and place over a high heat.
4 When it comes to a boil 2 to 3 minutes later, turn down the heat.
5 Cook for 10 minutes.
6 Turn off the heat, and add the ginger.
7 Let it steam for another 10 minutes.