Kinoko Nabe Recipe
Recipe information
Make Kinoko Nabe in just 45m. seasonal mushroom, koshihikari rice, egg yolk (with gyutoro + 5.5)
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Ingredients
Main Ingredients
Preparation Steps
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. 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. 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. 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. 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.
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