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Mixed Rice with Autumn Shimeji Mushroom and Aburaage

Mixed Rice with Autumn Shimeji Mushroom and Aburaage

Rice made in a pressure cooker is really delicious. And the cooking time is super fast!
Adding just shimeji mushrooms and aburaage makes it delicious.

Ingredients: 4 servings

White rice
2 rice cooker cups' worth (360 ml)
Shimeji mushrooms
1 packet
Aburaage
1
Water
380 ml
Soy sauce
2 tablespoons
Sake
1 tablespoon
Mirin
1 tablespoon
Bonito based dashi stock granules
1 scant teaspoon

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!

Story Behind this Recipe

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.