Shimeji Gohan (Rice with Shimeji Mushrooms)

Name: Shimeji Gohan (Rice with Shimeji Mushrooms)
Prep time: 15 min
Cook time: 25 min
Yield: 3-4
Ingredients: 150g / 5 oz shimeji mushrooms; 1 aburaage (fried thin tofu, Note 1); 2 cups hot water; 150g / 5 oz chicken thigh fillets, skin off, diced into about 2cm / ⅘" cubes; 1 tsp soy sauce (normal soy sauce, not dark soy sauce); 1 tsp sake; 360ml / 12.2 oz rice ( 1/4 short grain rice + 3/4 sticky rice) (Note 2); 295ml / 10 oz dashi stock (Note 3); 1 tbsp sake; 1 tbsp light soy sauce; 1/2 tsp salt; Mitsuba or snow pea shoots (Note 4)

Shimeji Gohan (Rice with Shimeji Mushrooms) was pinched from <a href="http://japan.recipetineats.com/shimeji-gohan-rice-with-shimeji-mushrooms/" target="_blank">japan.recipetineats.com.</a>

"One of the popular mixed rice dishes in Japan, shimeji gohan is made with shimeji mushrooms and chicken cooked with rice in a flavoured stock. It has great flavour and you can eat shimeji gohan by itself! Using sticky rice makes the texture of the rice so special. It can be made with short grain rice but you must adjust the liquid quantity. You can replace chicken with julienned carrots and use konbu dashi to make it vegetarian. Prep time does not include soaking time of the rice...."

INGREDIENTS

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150g / 5 oz shimeji mushrooms

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1 aburaage (fried thin tofu, Note 1)

•

2 cups hot water

•

150g / 5 oz chicken thigh fillets, skin off, diced into about 2cm / ⅘" cubes

•

1 tsp soy sauce (normal soy sauce, not dark soy sauce)

•

1 tsp sake

•

360ml / 12.2 oz rice ( 1/4 short grain rice + 3/4 sticky rice) (Note 2)

•

295ml / 10 oz dashi stock (Note 3)

•

1 tbsp sake

•

1 tbsp light soy sauce

•

1/2 tsp salt

•

Mitsuba or snow pea shoots (Note 4)

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