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Dans la lune

March 21, 2018

Takikomi gohan – Mixed rice with mushrooms

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Takikomi gohan – Mixed rice with Cep, Girolle, brown mushroom

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Persons
4
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Takikomi gohan – Mixed rice with Cep, Girolle, brown mushroom

Ingredients

  • 3 rice cooker cups of rice – 450g (uncooked Japanese rice short grain)
  • 510ml = soup from the mushrooms + water + 3 tbsp tsuyu 3 x concentrated
  • 1/2 tsp kosher salt
  • 15g unsalted butter
  • 360g mushrooms (cep, girolle, brow mushroom etc...) - your choice
  • 3 garlic cloves - sliced
  • dash of salt to taste to your taste

Instructions

  • 1. Wash the rice well and drain. Transfer the rice in the rice cooker bowl. Set aside.
  • 2. In a frying-pan, heat the butter and fry garlic until fragrant. Add mushrooms and cook until wilted. Let cool to room temperature.
  • 3. Transfer the cooked mushrooms from #2 into the rice cooker bowl. (Put over the rice.) Keep the soup from the mushrooms.
  • 4. In a bowl, add the soup (from step3), add 3 tbsp tsuyu, then add water until it reached 510ml. Pour it over the rice and add 1/2 tsp kosher salt. Mix gently.
  • 5. Press to start. Once it is done, let the rice set in for about 10 mins.
  • 6. Serve hot!
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https://www.atelierlalune.com/2018/03/takikomi-gohan-mixed-rice-with-mushrooms-cep-girolle-brown-mushroom/

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