Kinoko no Tsukudani (Mushroom Rice Topping)
Ingredients (serves 4):
To Cook in the Rice Cooker:
- 2 cups (rice measuring cup) short or medium grain white rice
- Water to fill to water level 2 for “WHITE RICE”
- 4 oz. shiitake mushroom
- 4 oz. white mushroom
- 4 oz. enoki mushroom
- 1 Tbsp. fresh ginger, finely julienned
- 2 tsp. sugar
- 3-1/2 Tbsp. soy sauce
- 1-1/2 Tbsp. mirin (Japanese sweet rice wine)
- 2 Tbsp. water
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.