Asian Mushrooms & Garlic Mazegohan

Name: Asian Mushrooms & Garlic Mazegohan
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups (*180ml Cup) Japanese Short Grain Rice; 400 ml Chicken Stock *OR Stock of your choice; 1/4 teaspoon Salt *add more or less according to the saltiness of the stock; 2 tablespoons Oil OR Butter; 2 cloves Garlic *finely chopped; 400 g Asian Mushrooms *Today I used Shiitake, Shimeji and King Oyster; 1-2 tablespoons Sake (Rice Wine); Salt & Pepper; 1 tablespoon Soy Sauce; Spring Onion OR Parsley *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

I love ‘Asian Mushroom Takikomigohan’, that is Rice and Mushrooms cooked together. To cook them together, there is a limit on how much mushrooms I can add. If I cook Mushrooms separately, I can add as much as I want. Here is a lovely Garlic flavoured Mushroom Mazegohan, that is Rice and Mushrooms cooked separately.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2 cups(*180ml Cup) Japanese Short Grain Rice
400 mlChicken Stock *OR Stock of your choice
1/4 teaspoonSalt *add more or less according to the saltiness of the stock
2 tablespoonsOil OR Butter
2 clovesGarlic *finely chopped
400 gAsian Mushrooms *Today I used Shiitake, Shimeji and King Oyster
1-2 tablespoonsSake (Rice Wine)
Salt & Pepper
1 tablespoonSoy Sauce
Spring Onion OR Parsley *finely chopped

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Steps

1

Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
2

Drain the Rice and place it into the rice cooker’s inner pot. Add Chicken Stock (OR Stock of your choice) and Salt, and press ‘COOK’ button to start cooking.
3

While the Rice is cooking, prepare Mushrooms. Clean them, and cut into bite-size pieces. If you use Shimeji, cut off the bottom and tear into smaller pieces.
4

When the rice is cooked, heat Oil (OR Butter) and Garlic in a large frying pan over low heat. When aromatic, raise the heat to medium high, and cook Mushrooms. *Note: Some Mushrooms can be cooked very quickly. Please cook them accordingly.
5

When almost cooked, add Sake (Rice wine) that will help steam-cook the Mushrooms and add extra Umami. Season with Salt & Pepper, add Soy Sauce, and remove from the heat. Then add to the cooked Rice and mix to combine.
6

Sprinkle with chopped Spring Onion (OR Parsley) and serve.