Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, easy shimeji mushroom & edamame sticky rice. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Shimeji mushrooms are a part of Pleurotaceae family which contains oyster mushrooms. From soups, stews, noodles, salads to rice bowls, Shimeji mushrooms are widely used in Japanese cuisine. Both caps and stalks of shimeji are edible. The mushrooms can be stir-fried, roasted, steamed, sauteed and even pickled.
Easy Shimeji Mushroom & Edamame Sticky Rice is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Easy Shimeji Mushroom & Edamame Sticky Rice is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have easy shimeji mushroom & edamame sticky rice using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Easy Shimeji Mushroom & Edamame Sticky Rice:
- Get 360 ml Mochi rice
- Prepare 1/2 pack Shimeji mushrooms
- Make ready 1 Aburaage
- Take 1 shelled, 50 grams Frozen edamame
- Make ready 1 enough to fill to the appropriate line in the rice cooker Water
- Make ready 2 tsp Dashi stock granules
- Make ready 1 tbsp Sake
- Take 1 tbsp Soy sauce
- Make ready 1/2 tsp Salt
Pour the stock into the pot add the fresh thyme sprigs, and bring the pot to a simmer. Add mushrooms and sauté, stirring, until liquid mushrooms give off is. […] Japanese Noodles with Shimeji Mushroom Bring a large sized saucepan of water to a boil and cook the noodles according to the instructions of the box. Turn the heat up and add the shimeji mushrooms and sauté until the mushrooms are tender. Drain the noodles and add to the sauce.
Steps to make Easy Shimeji Mushroom & Edamame Sticky Rice:
- 30 minutes before cooking the rice, wash the grains and let them sit in the colander. Without removing the oil, cut the aburaage in half lengthwise and then into 5 mm slices.
- Break the shimeji mushrooms into small pieces. Bleach the frozen edamame in lukewarm water and remove the seeds from the shell. Drain.
- Place the rice into the rice cooker. Add the dashi stock granules, soy sauce, salt, and sake. Fill with water until it reaches the appropriate line in the rice cooker (for sticky rice 'okowa'), and stir well.
- Place the shimeji and aburaage on top and start cooking. After it has cooked, let it sit to steam for 5 minutes, add the edamame and mix in.
- Edamame Rice with Shio-Koji. - - https://cookpad.com/us/recipes/143534-edamame-rice-with-shio-koji
- Chestnut Rice. - - https://cookpad.com/us/recipes/153093-steamed-chestnut-mochi-rice
- Sweet Potato Rice.
- 5 Ingredient Rice. - - https://cookpad.com/us/recipes/157055-standard-5-ingredient-rice
Turn the heat up and add the shimeji mushrooms and sauté until the mushrooms are tender. Drain the noodles and add to the sauce. Shimeji (beech mushroom) and other ingredients for this stir-fry Shimeji is actually not just one mushroom, but a group of edible mushrooms native to East Asia. Like most mushrooms, shimeji is rich in guanylic acid, glutamic acid, and aspartic acid, basically components that make shimeji mushrooms full of umami flavors. Wash rice until water runs clear.
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