Kinoko-gohan (Mushroom rice)

Name: Kinoko-gohan (Mushroom rice)
Yield: 4 servings
Cuisine: American
Ingredients: 300 g rice (preferably Japanese or other short-grained brand of rice that will turn sticky when cooked); 100 g shimeji mushrooms (if not available just use shiitake); 2 shiitake mushrooms; 80 g sweet potato (I put two medium sized); 50 g carrot; 2 tablespoons soy sauce

Dinosaadeh @cook_dino

Beirut, Lebanon

http://www3.nhk.or.jp/nhkworld/en/radio/cooking/20150911.html

Dinosaadeh @cook_dino

Beirut, Lebanon

http://www3.nhk.or.jp/nhkworld/en/radio/cooking/20150911.html

Saved

Ingredients

4 servings

300 grice (preferably Japanese or other short-grained brand of rice that will turn sticky when cooked)
100 gshimeji mushrooms (if not available just use shiitake)
2shiitake mushrooms
80 gsweet potato (I put two medium sized)
50 gcarrot
2 tablespoonssoy sauce

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Steps

1

First wash the rice. Place 300 grams of rice in a sieve and immerse the sieve in a bowl of water. Use your hand to swirl the grains gently around the sieve several times. Lift the sieve out of the water right away. Rub the grains of rice in your hand using a grasping motion within the sieve. Do this about 10 times. Replace fresh water in the bowl, and immerse the sieve in the water again to rinse the rice. Replace the water when it turns a milky colour and rinse the rice once more. Lift the siev
2

Place the rice in a saucepan with 400 ml of water. Let the rice soak for 30 minutes. This ensures the water to soak through to the middle of the grains.
3

Remove and discard the hard bit at the end of the stems of shimeji mushrooms. Separate the mushrooms. Remove and discard the stems of the shiitake mushrooms, and slice the caps into thin strips 5 mm wide. Place the mushrooms in a sieve and give them a quick rinse, shaking the sieve to remove the excess moisture.
4

Wash the surface of the sweet potato thoroughly. Slice it into rounds 1 cm thick, and then dice it into cubes 1 cm in size. Soak the diced sweet potato in water to prevent it from discolouring.
5

Peel the carrot, and slice it into 4 cm lengths. Slice them lengthwise into thin strips. Lay several strips on top of one another, and starting from one edge, slice into thinner julienne strips.
6

Stir in 2 tablespoons of soy sauce with the rice in the pan. Then lay the vegetables and mushrooms on top of the rice. Do not stir. Place the lid on the pan and set to the boil over medium heat.
7

When it comes to the boil and the steam coming out vigorously from the rim of the lid, allow it to boil for about 30 seconds. Then reduce the heat to low and let it simmer for 12 minutes. Do not at any time remove the lid from the pan.
8

After 12 minutes, switch off the heat. Leave the lid in place and allow the pan to rest for about 10 minutes. Then remove the lid, and use a moistened wooden spoon to give everything about 3 big stirs, ensuring that the spoon lifts up the rice on the bottom of the pan. The dish is now ready to be served.