Shimeji Mushroom and Edamame Seasoned Rice

Name: Shimeji Mushroom and Edamame Seasoned Rice
Yield: 4 servings
Cuisine: American
Ingredients: 540 ml White rice; 1 pack Shimeji mushrooms; 50 grams Frozen edamame; 1 tbsp ●Soy sauce; 1 tsp ●Salt; 2 tbsp ●Sake; 1 Japanese dashi stock

cookpad.japan @cookpad_jp

My mother taught me this recipe and it is now a standard in our home. "Simmered Chicken and Soy Beans".

Just add the flavoring ingredients and cook. The dashi can be made from water and dashi stock granules. If you want a richer flavor, increase the soy sauce to 2 tablespoons and decrease the salt. You can also add in some mirin if you would like. This rice also comes out delicious if you add aburaage. Recipe by Yuuyuu0221

My mother taught me this recipe and it is now a standard in our home. "Simmered Chicken and Soy Beans".

cookpad.japan @cookpad_jp

My mother taught me this recipe and it is now a standard in our home. "Simmered Chicken and Soy Beans".

Saved

Ingredients

4 servings

540 mlWhite rice
1pack Shimeji mushrooms
50 gramsFrozen edamame
1 tbsp●Soy sauce
1 tsp●Salt
2 tbsp●Sake
1Japanese dashi stock

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Steps

1

Remove the base from the shimeji mushrooms and tear into pieces. Remove the edamame from the shells.
2

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.
3

Once cooked, add in the edamame and combine.
4

It's also delicious with aburaage.