Sweet Potato and Shimeji Mushroom Mixed Rice
Sweet Potato and Shimeji Mushroom Mixed Rice

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, sweet potato and shimeji mushroom mixed rice. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Sweet Potato and Shimeji Mushroom Mixed Rice is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Sweet Potato and Shimeji Mushroom Mixed Rice is something that I have loved my entire life. They are nice and they look fantastic.

Great recipe for Sweet Potato and Shimeji Mushroom Mixed Rice. I wanted to eat sweet potato rice, so I cooked with mushrooms. The mushrooms don't have to be shimeji mushrooms. Put the sweet potato into a heat resistant bowl (dish).

To begin with this particular recipe, we must first prepare a few ingredients. You can cook sweet potato and shimeji mushroom mixed rice using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sweet Potato and Shimeji Mushroom Mixed Rice:
  1. Prepare 700 grams White rice
  2. Prepare 150 grams Sweet potato
  3. Take 80 grams Shimeji mushrooms
  4. Make ready 2 tsp Mayonnaise
  5. Take 1 tbsp ※Soy sauce (to pre-season)
  6. Get 1 tsp ※Sugar (to pre-season)
  7. Take 2 tbsp ○Sake
  8. Make ready 1 tbsp ○Soy sauce
  9. Prepare 1 tsp ○Sugar
  10. Make ready 1 tsp ○Dashi stock granules

Sprinkle with some spring onion, if desired. Or add some blanched broccoli florets and carrot to make it a one-pot meal. This helps the rice absorb the seasonings later on and become more tender and moist after cooking. Place the washed and drained rice in the rice cooker.

Instructions to make Sweet Potato and Shimeji Mushroom Mixed Rice:
  1. [Preparation] Wash the rice and drain in a sieve.
  2. Scrub the sweet potato and cut into 1 ~ 1.5 cm cubes. Soak in plenty of water for several minutes, and then drain.
  3. Cut the stems off the shimeji mushrooms, and shred into bite size pieces.
  4. Put the mayonnaise in a frying pan, and add Steps 2 and 3 with the ※ seasonings. Cook over medium to medium-low heat until the liquid has evaporated.
  5. Put the rice in the rice cooker, add ○, as well as water to the 2 cup mark. Use a rice spatula to thoroughly mix from the bottom.
  6. [Cook] Top with the Step 4 ingredients, and cook the rice as usual.

This helps the rice absorb the seasonings later on and become more tender and moist after cooking. Place the washed and drained rice in the rice cooker. Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Place rice, garlic salt and water in a large saucepan; bring to a boil. Add onion; cook and stir until potato.

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