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Sake and Shimeji Mushrooms Seasoned Rice - Recipe Video

A simple and easy to understand recipe video shows how to make Sake and Shimeji Mushrooms Seasoned Rice.
This is a butter-flavored rice cooked with sake and shimeji mushrooms. This rice is filled with the umami flavor of sake and shimeji mushrooms. The flavor of butter makes it even more delicious. Please give it a try!
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Cook time

70 minutes

Ingredients
4 servings

  • Rice
    2 go
  • Sake
    150 g
  • Shimeji mushrooms
    100 g
  • Cooking sake
    1 tbsp
  • Water
    as needed
  • (A)Soy sauce
    1 tbsp
  • (A)Japanese sweet cooking wine (Mirin)
    1 tbsp
  • (A)Cooking sake
    1 tbsp
  • (A)Japanese style granulated soup stock
    1 tsp
  • Salted butter
    20 g
  • Toppings
  • Young green onion (Konegi)
    as needed

How to make

  1. Prepare. Wash the rice, soak for at least 30 minutes, and drain.
  2. 1. Cut off the hard tip of shimeji mushrooms, and break it into bite-sized pieces with your hands.
  3. 2. Place sake and cooking sake in a heat-resistant container, cover with plastic wrap, and microwave for 3 minutes at 600W.
  4. 3. After it cools down, remove the skin and bones.
  5. 4. Put the rice and ingredient (A) into a rice cooker, add water to the scale of 2 cups (1 2/3 ~1 9/10 cups), place Step 1 and 3 on top, and cook.
  6. 5. When the rice is cooked, add salted butter and mix lightly.
  7. 6. Sprinkle young green onion (konegi) over the rice bowl and it's ready to serve.

Tips for cooking

You can make it in sake other than sake. We used a 5-cup rice cooker. When cooking, please be careful of spillage and scorching, and keep the capacity below maximum. Heating conditions may vary depending on the type of microwave, the type of heat-resistant container, and the condition of the ingredients. Please check the condition and adjust the heating time as necessary.

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