Kinoko Nabe Recipe

Preparation Steps

1. 1

   Prepare the Ingredients

   Clean and slice the seasonal mushrooms. Rinse the Koshihikari rice under cold water until the water runs clear and drain. Finely chop the green onions.

2. 2

   Cook the Rice

   In a pot, combine the rinsed Koshihikari rice with 400 ml of dashi stock. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed.

3. 3

   Sauté the Mushrooms

   In a separate pot, add the gyutoro and heat it over medium heat until it melts. Add the sliced mushrooms and sauté for about 5 minutes until they are tender.

4. 4

   Make the Broth

   Add the remaining 400 ml of dashi stock, soy sauce, mirin, and salt to the sautéed mushrooms. Bring to a gentle simmer for about 5-7 minutes.

5. 5

   Combine and Serve

   Once the broth is ready, add the cooked rice to the pot and stir gently to combine. Serve hot in bowls, topped with a raw egg yolk and garnished with chopped green onions.