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1 day 7 hours 45 min

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Ginger Rice

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Ingredients (Serves 4)
*100g shimeji mushrooms
*30g ginger
*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.

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