Sunday, October 14, 2012

maitake gohan

It is finally starting to feel like Autumn.

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.

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.


Rowena said...

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!

Dennis K. said...

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!

Lindsay-Jean said...

Yum! I'm all about easy and delicious. Trying this tomorrow, thanks Kat!

KirkK said...

That looks so comforting Kat!

K and S said...

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 said...

Very good.

K and S said...

Thanks Abebe :)

Take care.