Asian Mushrooms & Garlic Mazegohan

Name: How to cook Asian Mushrooms & Garlic Mazegohan - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Asian Mushrooms & Garlic Mazegohan

I love ‘Asian Mushroom Takikomigohan’, that is Rice and Mushrooms cooked together. To cook them together, there is a limit on how much mushrooms I can add. If I cook Mushrooms separately, I can add as much as I want. Here is a lovely Garlic flavoured Mushroom Mazegohan, that is Rice and Mushrooms cooked separately.

Ingredient

Food ration :

4 servings

2 cups

(*180ml Cup) Japanese Short Grain Rice

400 ml

Chicken Stock *OR Stock of your choice

1/4 teaspoon

Salt *add more or less according to the saltiness of the stock

2 tablespoons

Oil OR Butter

2 cloves

Garlic *finely chopped

400 g

Asian Mushrooms *Today I used Shiitake, Shimeji and King Oyster

1-2 tablespoons

Sake (Rice Wine)

1 tablespoon

Soy Sauce

Cooking instructions

* Step 1

Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.

* Step 2

Drain the Rice and place it into the rice cooker’s inner pot. Add Chicken Stock (OR Stock of your choice) and Salt, and press ‘COOK’ button to start cooking.

* Step 3

While the Rice is cooking, prepare Mushrooms. Clean them, and cut into bite-size pieces. If you use Shimeji, cut off the bottom and tear into smaller pieces.

* Step 4

When the rice is cooked, heat Oil (OR Butter) and Garlic in a large frying pan over low heat. When aromatic, raise the heat to medium high, and cook Mushrooms. *Note: Some Mushrooms can be cooked very quickly. Please cook them accordingly.

* Step 5

When almost cooked, add Sake (Rice wine) that will help steam-cook the Mushrooms and add extra Umami. Season with Salt & Pepper, add Soy Sauce, and remove from the heat. Then add to the cooked Rice and mix to combine.