Easy Shimeji Mushroom & Edamame Sticky Rice
Easy Shimeji Mushroom & Edamame Sticky Rice

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, easy shimeji mushroom & edamame sticky rice. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Easy Shimeji Mushroom & Edamame Sticky Rice is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Easy Shimeji Mushroom & Edamame Sticky Rice is something that I have loved my whole life.

The Best Shimeji Mushroom Recipes on Yummly Wild Mushroom And Truffle Dumplings With Truffle-soy Dipping Sauce, Spagghetti With Shimeji Mushroom, Ramen With Shimeji Mushroom. Shimeji Mushrooms in Japanese Cuisine From soups, stews, noodles, salads to rice bowls, Shimeji mushrooms are widely used in Japanese cuisine. Both caps and stalks of shimeji are edible.

To begin with this particular recipe, we must prepare a few components. You can have easy shimeji mushroom & edamame sticky rice using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Easy Shimeji Mushroom & Edamame Sticky Rice:
  1. Take 360 ml Mochi rice
  2. Take 1/2 pack Shimeji mushrooms
  3. Prepare 1 Aburaage
  4. Prepare 1 shelled, 50 grams Frozen edamame
  5. Prepare 1 enough to fill to the appropriate line in the rice cooker Water
  6. Prepare 2 tsp Dashi stock granules
  7. Make ready 1 tbsp Sake
  8. Prepare 1 tbsp Soy sauce
  9. Get 1/2 tsp Salt

I sliced them into similar sizes. Make sure to pick Bunashimeji with thick stems. Like most mushrooms, shimeji is rich in guanylic acid, glutamic acid, and aspartic acid, basically components that make shimeji mushrooms full of umami flavors. Shimeji mushrooms I can find in Sydney do not look the same as those in Japan.

Instructions to make Easy Shimeji Mushroom & Edamame Sticky Rice:
  1. 30 minutes before cooking the rice, wash the grains and let them sit in the colander. Without removing the oil, cut the aburaage in half lengthwise and then into 5 mm slices.
  2. Break the shimeji mushrooms into small pieces. Bleach the frozen edamame in lukewarm water and remove the seeds from the shell. Drain.
  3. Place the rice into the rice cooker. Add the dashi stock granules, soy sauce, salt, and sake. Fill with water until it reaches the appropriate line in the rice cooker (for sticky rice 'okowa'), and stir well.
  4. Place the shimeji and aburaage on top and start cooking. After it has cooked, let it sit to steam for 5 minutes, add the edamame and mix in.
  5. Edamame Rice with Shio-Koji. - - https://cookpad.com/us/recipes/143534-edamame-rice-with-shio-koji
  6. Chestnut Rice. - - https://cookpad.com/us/recipes/153093-steamed-chestnut-mochi-rice
  7. Sweet Potato Rice.
  8. 5 Ingredient Rice. - - https://cookpad.com/us/recipes/157055-standard-5-ingredient-rice

Like most mushrooms, shimeji is rich in guanylic acid, glutamic acid, and aspartic acid, basically components that make shimeji mushrooms full of umami flavors. Shimeji mushrooms I can find in Sydney do not look the same as those in Japan. Japanese shimeji mushrooms have brownish caps while shimeji I found for this dish have greyish caps (see the photo of shimeji with. Pick up a shimeji with the mouse pointer, drag them around, and drop them where you want. They walk, crawl, and climb all over your screen and interact with elements on web pages.

So that is going to wrap it up for this special food easy shimeji mushroom & edamame sticky rice recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!