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Seasoned Rice with Shio-koji Soboro

Seasoned Rice with Shio-koji Soboro

If you have frozen shio-koji soboro stocked up and add just a little bit of anything, you'll be able to make some amazing, savory rice easily. This is a simple seasoned rice recipe.

Ingredients: 2 rice cooker cups of rice

White rice
2 rice cooker cups (360 ml)
Shio-koji soboro Recipe ID: 1865047
4-5 tablespoons
Aburaage
1/2
Shimeji mushrooms
1/2-1 package (1 package = 200 g)
Soy sauce
1 tablespoon
Shio-koji Recipe ID: 1532996
1-2 tablespoons
Mirin
1 tablespoon
Green onion (optional)
to taste

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.

Story Behind this Recipe

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