Seasoned Rice with Shio-koji Soboro

Name: Seasoned Rice with Shio-koji Soboro
Yield: 2 servings
Cuisine: American
Ingredients: 360 ml White rice; 5 tbsp Shio-koji soboro; 1/2 Aburaage; 1 packages Shimeji mushrooms; 1 tbsp Soy sauce; 2 tbsp Shio-koji; 1 tbsp Mirin; 1 Green onion (optional)

cookpad.japan @cookpad_jp

You can increase the sophistication of a dish just by adding a little frozen shio-koji.

Shio-koji soboro is not only delicious with ground beef, but also with a mix of ground beef and pork. You don't need to use homemade shio-koji, store bought ones are also useful to have on hand. Recipe by kebeibiko

You can increase the sophistication of a dish just by adding a little frozen shio-koji.

cookpad.japan @cookpad_jp

You can increase the sophistication of a dish just by adding a little frozen shio-koji.

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Ingredients

2 servings

360 mlWhite rice
5 tbspShio-koji soboro
1/2Aburaage
1 packagesShimeji mushrooms
1 tbspSoy sauce
2 tbspShio-koji
1 tbspMirin
1Green onion (optional)

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Steps

1

Boil the aburaage to remove the oil, then cut into 5 mm cubes. Cut the shimeji mushrooms in half.
2

Wash the rice and fill the rice cooker with water until it reaches the 2 cup line. Combine the shio-koji soboro, all ingredients and Step 1, then cook. Top with green onion to garnish.
3

2 rice cooker cups of water is about 400 ml. Also, since the amount of salt varies depending on the type of shio koji you use, adjust accordingly.