this is an adapted version of the japanese mushroom rice. this is a simple, delicious and healthy meal. perfect one pot dish to cook on a "take it easy" day.
would i make this again?
i make this all the time. extremely simple and good plus not much to clean up after.
what do i serve this with?
a small simple salad or some pickles.
any tips?
it's better to under season this dish because you can always add more later if it's not enough.
try out different mixture of mushrooms. it might seem like TOO much mushroom but they shrink a lot during cooking.
comments?
GUY: loves it. simple and good.
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mushroom chicken rice
serves 2 - 3
1 cup of rice (brown rice was used) washed and drained
1 package of enoki mushroom (cleaned and trimmed cut into 5 cm length)
1 package of king oyster mushroom (cleaned and break into large chunks)
6 - 8 shitake sliced or a mixture of whatever you have
1 boneless skinless chicken breast (washed and dried)
1 piece of 10 cm length of young ginger (peeled and julienne) or 1/2 the amount for normal ginger
3 scallion (cleaned and cut into 5 cm length segments)
1-1/4 cup of
dashi or water
1 TB soy sauce
freshly ground pepper and small pinch of sea salt
1 tsp kombu extract (optional)
special tool:
heavy bottom pot.
place the cleaned rice into the pot prepared.
add water, ginger, soy sauce, kombu extract, salt and pepper. stir the mixture.
scatter the scallion and mushroom mixture around it and lightly mix the scallion and mushroom into the rice.
insert the chicken breast into the center of the rice (covering it with a thin layer of rice).
cook until the water is almost gone.
reduce the heat to low and cook for 10 minutes with a heavy lid.
turn the heat off and let it stand for another 20 minutes without removing the lid.
serve and enjoy!!
back in frankfurt, must get back to the saturday must... erzeugermarkt konstablerwache.
