The daytime temps are still in the upper 20s (C) (upper 70s (F)), but the early mornings and evenings there is a little nip.
This recipe is so easy, I know I'll be making it often.
Adapted from Makuuchi Hideo's "Soshoku no susume-Autumn"
1/2 a package of maitake, cleaned & torn with hands
1 cup rice, washed
1 cup water (to cook rice)
1/2 tablespoon shoyu
1/2 tablespoon mirin (sweet rice wine)
Put wet ingredients (rice, condiments) into rice cooker, mix.
Add mushrooms and cook.
Enjoy!
NOTES: not the most aesthetic, but so delicious. I'll probably switch out maitake and use whatever mushrooms I can get. You could easily double this recipe too.
7 comments:
Yikes! Lately our days dropped down couple degrees to 15°C, and the nights to 13°C. Still waiting for some decent-looking 'shrooms to show up at the store that are more than white button or costly chanterelles.
I don't mind the cold that much, but I sure miss the sun!
Yay it finally feels like Fall here too! I always thought of cooking more takikomi style rice in my cooker. Last I made kuri-gohan was several years ago. Thanks for the inspiration!
Yum! I'm all about easy and delicious. Trying this tomorrow, thanks Kat!
That looks so comforting Kat!
I definitely need sun for mojo, Rowena!
Hope you make more takikomi style rice, Dennis :)
Hope you like this LJ :)
Thanks Kirk :)
Take care everyone!
Kat
Very good.
Thanks Abebe :)
Take care.
Kat
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