Recipe: Yummy Sweet Potato and Shimeji Mushroom Mixed Rice

Sweet Potato and Shimeji Mushroom Mixed Rice. [Preparation] Wash the rice and drain in a sieve. Soak in plenty of water for several minutes, and then drain. Cut the stems off the shimeji mushrooms, and shred into bite size pieces.

Place rice, garlic salt and water in a large saucepan; bring to a boil. Then sauté pork, shimeji mushroom, shiitake mushroom, mushroom and eryngi mushroom together. Pour the water into a pan and add the potato cubes. You can cook Sweet Potato and Shimeji Mushroom Mixed Rice using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Sweet Potato and Shimeji Mushroom Mixed Rice

1. Prepare 700 grams of White rice.
2. It's 150 grams of Sweet potato.
3. It's 80 grams of Shimeji mushrooms.
4. Prepare 2 tsp of Mayonnaise.
5. You need 1 tbsp of ※Soy sauce (to pre-season).
6. You need 1 tsp of ※Sugar (to pre-season).
7. Prepare 2 tbsp of ○Sake.
8. Prepare 1 tbsp of ○Soy sauce.
9. You need 1 tsp of ○Sugar.
10. Prepare 1 tsp of ○Dashi stock granules.

It called for shimeji mushroom, rice and salt. For the cooking juice, it required dashi stock, light soy sauce and sake. Sweet sour soya nuggets, broccoli, seasonal vegetable, rice, complimentary soup and salad. Chill And Relax Bento Lion mane mushroom rendang, broccoli, seasonal vegetable, rice, complimentary soup and salad.

Sweet Potato and Shimeji Mushroom Mixed Rice instructions

1. [Preparation] Wash the rice and drain in a sieve..
2. Scrub the sweet potato and cut into 1 ~ 1.5 cm cubes. Soak in plenty of water for several minutes, and then drain..
3. Cut the stems off the shimeji mushrooms, and shred into bite size pieces..
4. Put the mayonnaise in a frying pan, and add Steps 2 and 3 with the ※ seasonings. Cook over medium to medium-low heat until the liquid has evaporated..
5. Put the rice in the rice cooker, add ○, as well as water to the 2 cup mark. Use a rice spatula to thoroughly mix from the bottom..
6. [Cook] Top with the Step 4 ingredients, and cook the rice as usual..

Heat a pan with the oil, then add the panko and black sesame seed mix, spreading evenly. Cook until the panko crumbs are a light brown colour. Garrone recommends simply sautéing them with soy sauce and serving over rice. A member of the shimeji family, pioppini mushrooms have a flavor similar to porcini but are more peppery. Their firm texture makes them a good addition to a stir-fry; you can use the whole mushroom, stem and all.