seasonal mushroom, koshihikari rice, egg yolk, black vinegar

Rinse the Koshihikari rice under cold water until the water runs clear. Soak for 30 minutes, then drain.

Prepare the Rice

In a rice cooker or pot, combine the soaked rice with 250 ml of water. Cook according to the rice cooker's instructions or bring to a boil, then cover and simmer on low heat for 15 minutes. Remove from heat and let it sit, covered, for 10 minutes.

Cook the Rice

Clean the seasonal mushrooms and slice them as necessary. Set aside.

Prepare the Mushrooms

In a large pot, bring the dashi stock to a simmer. Add the soy sauce and mirin. Stir well.

Create the Soup Base

Add the sliced mushrooms to the simmering broth and cook for about 5-7 minutes until tender.

Cook the Mushrooms

In a bowl, place a serving of cooked Koshihikari rice. Ladle the mushroom soup over the rice. Top with a raw egg yolk and drizzle with black vinegar. Garnish with sliced green onions.

kinoko nabe ‡

Recipe information

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