Mushooms (I used shimeji, maitake, and shiitake mushrooms)
about 1/4 of a pack each (lots)
1/3 of a potato
This time I used Okochan white sauce which is easy and ready in 2 minutes
about 2 tablespoons
Let's start with the pilaf. Put the flavoring in washed rice, then add 1 cup of water, the onions and the wieners. Cook.
After it has finished cooking, add 1 tablespoon of butter (add corn too, if you have it). Mix it well, and let it steam a bit. Put it in the butter-coated bowl (Prepare 2 gratin dishes).
Cut the sweet potato in rounded chunks and either microwave or boil them. Add butter and saute the mushrooms with a pinch of salt and pepper. Add a lot, since it will reduce.
Generously serve it on top of the pilaf from step 1. Add lots of white sauce and cheese as well, cover with grated cheese, and bake in the oven.
The subtle spiciness of the pilaf, sweetness of the sweet potatoes, and aroma from the mushrooms are the best .
Story Behind this Recipe
I made my own version of a doria dish available at a store.
You have to try this with Maitake mushrooms. I can't get enough of their aroma. I had a house special doria at a restaurant, which had candied chestnuts in it, but considering the cost and that I wanted to eat it year-round - driven by my desires! I made it myself using sweet potato .