Kinoko Nabe Recipe
Seasonal mushroom, koshihikari rice, egg yolk
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Ingredients
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Mushrooms
Rice
Eggs
Seasoning
Method
Preparation of Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse the Koshihikari rice under cold running water until the water runs clear. This removes excess starch.
- 2
Soak the Rice
Transfer the rinsed rice to a bowl and cover it with fresh water. Let it soak for 30 minutes to 1 hour for better texture.
- 3
Cook the Rice
Drain the soaked rice and add it to a pot with 1.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed and rice is tender. Remove from heat and let it sit covered for 10 minutes.
Mushroom Preparation
- 4
- 5
Cooking the Soup
- 6
Prepare the Dashi Broth
In a large pot, bring the Dashi broth to a gentle simmer over medium heat.
- 7
- 8
Season the Soup
Add soy sauce, mirin, salt, and white pepper to the pot. Stir well and adjust seasoning to taste.
Serving
- 9
Plate the Dish
In a serving bowl, place a scoop of the cooked Koshihikari rice at the bottom. Ladle the mushroom soup over the rice.
- 10
