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Sweet & Savory Mushroom Rice

Sweet & Savory Mushroom Rice

Since this rice is seasoned properly, it's delicious even if enjoyed as-is. Prepare it for outings or use it in bentos!

Ingredients: 3 rice cooker cups of uncooked rice

Maitake mushrooms
200 g
Shimeji mushrooms
200 g
Chicken thigh meat
200 g
Carrot
1/2
Aburaage
1
Dashi stock
100 ml
Soy sauce
5 tablespoons
Sugar
2 1/2 tablespoons
Mirin
2 tablespoons
White rice
450 g
Vegetable oil
as needed

Steps

1. Once the chicken has become white, add the carrot, maitake, and shimeji mushrooms and roughly stir-fry. Then add the dashi stock, aburaage, soy sauce, sugar, and mirin. Raise the heat to high and let it simmer, being careful not to burn it. When the liquid has evaporated, remove from heat.
2. Heat vegetable oil in a frying pan. When it becomes hot, add the chicken and fry.
3. Once the chicken has become white, add the carrot, maitake, and shimeji mushrooms and roughly stir-fry. Then add the dashi stock, aburaage, soy sauce, sugar, and mirin. Raise the heat to high and let it simmer, being careful not to burn it. When the liquid has evaporated, remove from heat.
4. Add the freshly cooked rice to Step 3, mix it up, and it's done. It tastes better after it has sit for a short time to allow the flavors to blend .
5. You might be thinking that the ingredient amounts are wrong since there are more filling ingredients than you expected, but it's okay. After you mix everything together, it strangely becomes just the right amount. The seasoning ingredients are just the same.

Story Behind this Recipe

I wanted to have some slightly sweet but richly flavored rice, so I made this.