Kinoko Nabe Recipe

Time1h

Serves2

seasonal mushroom, koshihikari rice, egg yolk (add gyutoro 5.5, add lobster 12)

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Ingredients

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1
Rinse and Soak Rice
Rinse Koshihikari rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes, then drain.
2
Cook the Rice
In a pot, combine the soaked rice and 500ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked.

3
Sauté the Mushrooms
In a separate pot, add a little oil and sauté the seasonal mushrooms over medium heat until they are tender and fragrant.
4
Make the Broth
Add 500ml of water, soy sauce, and mirin to the sautéed mushrooms. Bring to a simmer and let it cook for about 10 minutes.

5
Mix Rice and Broth
Once the rice is cooked, gently fluff it and add it to the mushroom broth. Stir to combine and heat through.
6
Add Toppings
Top the mixture with egg yolks, gyutoro, and/or lobster if desired. Serve hot.