Shiitake, Shimeji and Oyster Mushrooms Cooked in a Light Mushroom Dashi

Name: Shiitake, Shimeji and Oyster Mushrooms Cooked in a Light Mushroom Dashi (Japanese Three Mushroom Rice)
Cuisine: Japanese
Ingredients: 1.5 litres (2 pints 10 fl oz/6⅓ cups) warm water; 1½ tbsp granulated sugar; 300 g (10½ oz/1⅔ cups) short-grain white rice; 300 g (10½ oz) mix of fresh oyster, shimeji and shiitake mushrooms; 300 g (10½ oz) mix of fresh oyster, shimeji and shiitake mushrooms; 300 g (10½ oz) mix of fresh oyster, shimeji and shiitake mushrooms; 300 g (10½ oz) mix of fresh oyster, shimeji and shiitake mushrooms; 370 ml (12½ fl oz/1½ cups) mushroom dashi (the water used to soak the dried shiitake mushrooms); 370 ml (12½ fl oz/1½ cups) mushroom dashi (the water used to soak the dried shiitake mushrooms); 3 tbsp light soy sauce (usukuchi shoyu); 3 tbsp light soy sauce (usukuchi shoyu); 50 g (1¾ oz/¼ cup) unsalted butter; 2 tsp toasted sesame oil (optional); 4-6 mangetout, blanched in boiling water for 15 seconds, drained, refreshed in cold water and sliced thinly on the diagonal, to garnish; 4-6 mangetout, blanched in boiling water for 15 seconds, drained, refreshed in cold water and sliced thinly on the diagonal, to garnish

Japanese Three Mushroom Rice

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

I love making this rice to go with my Pan-Fried T-Bone Steak. It has a wonderful earthy flavour from the different mushrooms.

Ingredients

30 g (1¼ oz) dried shiitake mushrooms
1.5 litres (2

Asia
Japan
Starter
Pescatarian
Gluten-free

Method

Soak the dried shiitake mushrooms in the measured warm water, add half a tablespoon of sugar and mix well. Let the mushrooms rehydrate for 1 hour until very soft and plump. The soaking liquid will become your mushroom dashi.
Wash the rice in a bowl with plenty of fresh water using a circular motion with your hand. Drain the water and repeat 3-4 times until the