Mixed Rice with Autumn Shimeji Mushroom and Aburaage

Name: Mixed Rice with Autumn Shimeji Mushroom and Aburaage
Yield: 4 servings
Cuisine: American
Ingredients: 700 grams White rice; 1 packet Shimeji mushrooms; 1 Aburaage; 380 ml Water; 2 tbsp Soy sauce; 1 tbsp Sake; 1 tbsp Mirin; 1 tsp Bonito based dashi stock granules

cookpad.japan @cookpad_jp

My kid basically loves flavored rice and eats a lot. For example - carrots and aburaage, shiitake mushrooms and aburaage...well, as long as I add aburaage, it seems to give the rice a strong enough flavor that my kid will eat it, even if there's no meat in it.

The amount of water needed depends on the type of pressure cooker you have, so please read the instructions before you try this recipe.
My pressure cooker instructions say to use 360 ml of water for making white rice, but the rice I use came out a bit hard, so I changed the amount of water to 380 ml. The amount of water might need to be adjusted for the type of rice you use. Recipe by Ha-tannookkasan

cookpad.japan @cookpad_jp

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Ingredients

4 servings

700 gramsWhite rice
1packet Shimeji mushrooms
1Aburaage
380 mlWater
2 tbspSoy sauce
1 tbspSake
1 tbspMirin
1 tspBonito based dashi stock granules

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Steps

1

Wash the rice and soak it in water for 30 minutes. Then let it drain in a sieve for 30 minutes.
2

Remove the stems of the shimeji mushrooms. Pull the mushrooms apart.
3

Pour boiling water over the aburaage to remove excess oil. Squeeze the water out of the aburaage and cut it in half vertically. Then cut it into strips.
4

Add all ingredients to the pressure cooker and mix. If you prefer softer rice, you can use 400 ml of water.
5

Start heating the pressure cooker over high heat. When steam starts to come out and the pressure has come up, turn off the heat and let the pressure come down naturally.
6

Open the lid and give it a stir from the bottom, being careful not to break the grains of rice as you stir. Cover with the lid to let the rice steam for 5 minutes. All done!