Kinoko no Tsukudani (Mushroom Rice Topping)
Tsukudani can be any ingredient simmered in sweet soy sauce. We love mushroom (kinoko) tsukudani for its extra umami that makes rice taste that much better. Any mushroom can be used instead of, or in addition to those listed in this recipe.
Ingredients (serves 4):
To Cook in the Rice Cooker:
Prepare white rice using the ingredients listed
under “To Cook in the Rice Cooker.” For steps to cook white rice, see here.
While rice is cooking, prepare the tsukudani.
Trim shiitake stems and cut stems vertically into halves or quarters, depending
on the thickness. Slice shiitake caps and white mushrooms into 1/4 inch thickness,
and cut enoki mushroom into two inch long sections.
In a frying pan, place all mushrooms with other
ingredients for tsukudani and cook over medium heat.
Stirring once in a while, cook until most liquid has
been absorbed, about 10-12 minutes.
Top tsukudani over freshly
cooked rice, and store remaining in the refrigerator.
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