Recipe: Tasty Shimeji Mushroom and Edamame Seasoned Rice

Shimeji Mushroom and Edamame Seasoned Rice. Instead of plain cooked rice, how about shimeji gohan ("rice with shimeji mushrooms") - rice seasoned with dashi and soy sauce, cooked with mushrooms and chicken? It is surprisingly simple to make and so tasty that it can be eaten by itself with nothing else! If you replace chicken with other.

The Best Shimeji Mushroom Recipes on Yummly Wild Mushroom And Truffle Dumplings With Truffle-soy Dipping Sauce, Japanese Noodles With Shimeji Mushroom, Black Angus Wrapped Shimeji Mushroom. Remove tough base of Shimeji mushrooms and break into pieces. You can cook Shimeji Mushroom and Edamame Seasoned Rice using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Shimeji Mushroom and Edamame Seasoned Rice

1. It's 540 ml of White rice.
2. It's 1 of pack Shimeji mushrooms.
3. It's 50 grams of Frozen edamame.
4. Prepare 1 tbsp of ●Soy sauce.
5. It's 1 tsp of ●Salt.
6. You need 2 tbsp of ●Sake.
7. It's 1 of Japanese dashi stock.

This vegetarian fried rice recipe, starring shiitakes and edamame, is the perfect meatless meal. Add the soy sauce mixture along with reserved mushrooms and toss to combine. Top each serving with an egg. Serve with fresh cilantro and lime wedges, if desired.

Shimeji Mushroom and Edamame Seasoned Rice instructions

1. Remove the base from the shimeji mushrooms and tear into pieces. Remove the edamame from the shells..
2. Wash the rice and put into the rice cooker. Add the ● ingredients and fill with water until the appropriate serving line. Place the shimeji mushrooms on top and start cooking..
3. Once cooked, add in the edamame and combine..
4. It's also delicious with aburaage..

Japanese mushroom (kinoko) rice (gohan), is also known in Japanese as either "kinoko gohan," or "kinoko no takikomi gohan." This particular kinoko gohan recipe is seasoned with a mixture of dashi, soy sauce, mirin, and sake. For this recipe, recommended mushrooms include shiitake, shimeji, and. Rice, edamame, carrots, cucumber, shiitake mushrooms, shimeji mushrooms, avocado. Salmon with seasoned cream cheese filling rolled with nori seaweed and a cover of rice sprinkled with sesame. Shimeji Mushroom is the third most popular mushroom in Japan, after shitake and enoki.