Active Time: 10 MINTotal Time1 HR 10 MIN
Yield: Serves : 4
Koshihikari rice is exceptionally flavorful, tender, and just lightly sticky. Mushrooms bring the right balance of umami, without overwhelming the flavor of the rice itself.
- 1 1/2 cups uncooked Japanese Koshihikari short-grain rice
- 8 ounces fresh matsutake mushrooms or shiitake mushroom caps, thinly sliced
- 2 cups dashi
- 2 tablespoons mirin
- 2 tablespoons light soy sauce (usukuchi)
How to Make It
Place rice in a fine wire-mesh strainer, and rinse under cold water until water runs clear. Transfer to a paper towel–lined baking sheet, and pat dry.
Combine rice, mushrooms, dashi, mirin, and soy sauce in a medium pot; let stand 30 minutes. Bring to a boil over medium-high; reduce heat to low, cover, and simmer 15 minutes. Remove from heat, and let stand, covered, 15 minutes before serving.
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