Name: Autumn Rice with Wild Mushrooms
Yield: Serves 6
Cuisine: Japan
Ingredients: ½ sheet Asakusa nori OR yaki-zushi nori (paper-thin seaweed, plain or toasted); 8 large carrot rounds, each ⅛ inch thick; 2 cups dashi (basic sea stock); 8 ounces fresh wild mushrooms (see Note); 2 tablespoons usukuchi shōyu (light soy sauce); 1 teaspoon shtchimi tōgarashi (blend of 7 spices); 3 tablespoons saké (Japanese rice wine); 2 cups raw rice, preferably short-grained Japanese style; 3 tablespoons mirini (syrupy rice wine); 4-5 ounces fresh, young, slender green beans

Preparation info

Serves
6

Difficulty
Medium

Appears in

An American Taste of Japan

By Elizabeth Andoh

Published 1985

About

I love the fall, when the leaves change color and fresh wild mushrooms are in abundance. The glory of this particular dish lies in the extravagant enjoyment of fresh wild mushrooms, and the pleasure of seeing nature being echoed on your plate with garnishes of “maple leaf” carrots and “pine needle” green beans. I like to serve this rice dish outdoors in its natural environment, with a picnic assortment of savory tidbits such as Seashore Chicken Swirls,