Rice with Shimeji Mushrooms

Name: Rice with Shimeji Mushrooms (Shimeji Gohan)
Cuisine: Japanese
Ingredients: 2¼ cups (3 rice-cooker cups) short-grain or medium-grain white rice; 2¼ cups (3 rice-cooker cups) short-grain or medium-grain white rice; 5 ounces shimeji mushrooms; 1 abura-age (fried thin tofu) sheet; 1 tablespoon mirin (sweet cooking wine); 1 tablespoon mirin (sweet cooking wine); 3 tablespoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce); 3 tablespoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce); 3 tablespoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce); 3 tablespoons usukuchi shoyu (light-colored soy sauce), preferably, or regular shoyu (soy sauce); 12 fresh or canned gingko nuts; 12 fresh or canned gingko nuts; One 2-inch square kombu (kelp); One 2-inch square kombu (kelp); ½ teaspoon salt; 10 shiso leaves, minced; 1 yuzu citron or lemon rind, grated fine; 1 yuzu citron or lemon rind, grated fine

Shimeji Gohan

Preparation info

Yields
5
servings as a side dish

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

When autumn comes I like to cook rice with shimeji mushrooms, to bring a delicious sense of season to my family. The mild flavor of shimeji makes this rice dish an excellent accompaniment for other dishes, especially those with strong flavors. The plump shimeji stems, when cooked, resemble chicken breast in texture, and the round brown caps create an appealing presentation.

Ingredients

Asia
Japan
Side dish
Vegan
Autumn

Ingredients

Method