Shimeji Rice Recipe

Name: Shimeji Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shimeji Rice; 320 grams Japanese short-grain rice; 280 grams water; 40 grams soy sauce; 20 grams mirin; 20 grams sake; 80 grams shimeji mushrooms, bottom sliced off and mushrooms separated; Garnishes; 3 very fresh scallions, chopped; 3 leaves shiso, chiffonade; 1 inch of ginger, peeled and cut in a fine julienne; Shredded nori; Umeboshi plums (optional)

Servings: persons

Shimeji Rice
320 grams Japanese short-grain rice
280 grams water
40 grams soy sauce
20 grams mirin
20 grams sake
80 grams shimeji mushrooms, bottom sliced off and mushrooms separated
Garnishes
3 very fresh scallions, chopped
3 leaves shiso, chiffonade
1 inch of ginger, peeled and cut in a fine julienne
Shredded nori
Umeboshi plums (optional)

1
Wash the rice 3 to 4 times until water is clear. Drain rice thoroughly, add to pot, and cover with all liquid ingredients. Let liquid soak into rice for 20 minutes to 1 hour. Add shimeji mushrooms to the pot, place over medium-high heat, and stir occasionally until liquid comes to a simmer. Cover pot, lower heat, and cook for 16 minutes.
2
While the rice cooks, prepare remaining ingredients and arrange on a plate.
3
When the rice is ready, fluff the rice, stirring from the bottom; cover again and wait five minutes. Serve with aromatic garnishes to taste.

318

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Shimeji Rice, 320 grams Japanese short-grain rice, 280 grams water, 40 grams soy sauce, and more.

Yes, Shimeji Rice falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shimeji Rice

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