Steamed rice with 3 types of mushrooms (shiitake, shimeji, and enoki) cooked in a microwave. Use your favorite mushrooms for this recipe and use as many kinds as you want. Mushroom lovers out there will surely love this recipe. Garnish with parsley.

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Recipe Summary

prep:
5 mins
cook:
20 mins
additional:
35 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse rice and soak in water for 30 minutes.

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  • Soak shiitake mushroom in hot water until soft, 5 to 10 minutes.

  • In the meantime, cut root off the enoki mushrooms. Cut root off the shimeji mushrooms and separate individual mushrooms. Cut stem off the shiitake mushroom and thinly slice the clap. Reserve soaking water.

  • Drain rice and mix with mushrooms in a microwave-safe bowl.

  • Mix reserved soaking water, sake, and salt together. Pour it over the rice and mushrooms. Add kombu. Cover bowl with a microwave-safe lid.

  • Microwave at 600W for 5 minutes. Stir. Microwave at 200W for 12 minutes more. Keep covered for 5 minutes before serving.

Nutrition Facts

201 calories; protein 4.4g; carbohydrates 43.8g; fat 0.4g; sodium 80.9mg. Full Nutrition
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