Japanese Mushroom Rice

This is lovely hot or cold in a packed lunch with the ganmodoki recipe above (fried tofu-vegetable balls).


1 head of enokitake mushrooms, roughly separated
6 shitake mushrooms sliced
200g brown rice
400ml (14 fl oz) dashi stock
2 tablespoons light soy sauce
2 tablespoons sake
2 finely chopped spring onions


Put the mushrooms in a pan and pour over the dashi, soy and sake.
Bring to the boil, reduce the heat and simmer for a couple of minutes.
Remove the mushrooms using a slotted spoon and set aside.
Add the washed rice to the cooking juice and cook over a low heat until almost ready (approximately 15mins). Add more water if it’s looking a bit dry.
Finally, add the mushrooms and cover with a tight fitting lid to steam the mushrooms.
Sprinkle over the spring onion and serve.

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