Kinoko Nabe ‡ Recipe

Inspired by Uchi Austin

Time1h

Serves2

seasonal mushroom, koshihikari rice, egg yolk, black vinegar

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Rice
Rinse the Koshihikari rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
2
Cook 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.
3
Prepare the Mushrooms
Clean the seasonal mushrooms and slice them as necessary. Set aside.
4
Create the Soup Base
In a large pot, bring the dashi stock to a simmer. Add the soy sauce and mirin. Stir well.
5
Cook the Mushrooms
Add the sliced mushrooms to the simmering broth and cook for about 5-7 minutes until tender.
6
Serve the Dish
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.