Crab Sticks and Shimeji Mushroom Rice

1. 1

   Wash the rice, drain, and let sit for 30 minutes.

2. 2

   Steam the crab meat in a steamer (or the microwave).

3. 3

   Once steamed, let drain on paper towels.

4. 4

   Remove the stump from the shimeji mushrooms and shred.

5. 5

   Put the shimeji, mirin, sake, soy sauce, and white dashi in a pot.

6. 6

   Heat while mixing with chopsticks to flavor.

7. 7

   Once the shimeji is cooled, put on a sieve, and drain the boiling liquid.

8. 8

   Put the rice in the rice cooker, add the ingredients and the boiling liquid from Step 5.

9. 9

   Fill the water to the normal level, mix, and start the rice cooker.

10. 10

    Once the rice has cooked, add the crab sticks, shimeji mushrooms, and white sesame seeds to taste and mix gently.

11. 11

    Transfer the rice to the rice bowls and garnish with julienned shiso leaves to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.