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Cooked Mushroom Rice

Cooked Mushroom Rice

Ingredients (Servings 2)

Rice
2 cups
Shimeji mushrooms
60 g
Shiitake mushrooms
2 pcs.
Maitake mushrooms(thinly sliced)
100 g
Carrots (grated)
30 g
Abura-age (fried tofu) (3 cm strips)
20 g
Ryotei no Aji Miso & Easy
2.5 tbsp.

Recipe

1.
Wash the rice. Crumble the shimeji and maitake mushrooms into bite-sized pieces.
2.
Place the rice and Miso & Easy in the rice cooker. Add water to the 2-cup line, and gently stir.
3.
Place the carrots, abura-age, and mushrooms on top of the rice in this order. Cook in the rice cooker.

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