Shimeji Gohan (Rice with Shimeji Mushrooms)

Method7 steps

1. 1

   Step 1: Mix the measured 90 ml dry short-grain rice and 270 ml dry glutinous rice. Wash until the rinse water runs clear, cover with fresh water and soak for thirty minutes.

   Soak the mixed dry rice · 30 minUses 360 ml dry rice mixture: 90 ml short-grain rice and 270 ml glutinous rice · Water to rinse and soak the dry rice mixture, as needed

2. 2

   Step 2: Cut all the raw skinless chicken (150 g) into two-centimetre pieces. Mix with its separate one teaspoon ordinary soy sauce and one teaspoon marinade sake in a bowl or bag. Refrigerate for ten to fifteen minutes.

   Marinate the chicken pieces · 15 minUses 150 g raw skinless chicken thigh · 1 tsp soy sauce (normal soy sauce, not dark soy sauce) · 1 tsp sake

3. 3

   Step 3: Trim away the clustered base of the shimeji and separate the stems. Halve large mushrooms lengthwise; tiny ones can stay in small groups.

   Uses 150 g shimeji mushrooms

   
4. 4

   Step 4: Thaw the thin fried aburaage (1) if frozen. Pour the separate two cups hot water over it to remove excess oil, let it cool enough to handle, then squeeze out the water. Halve lengthwise and cut crosswise into 3–5 mm strips.

   Uses 1 aburaage (fried thin tofu, Note 1) · 2 cups hot water

5. 5

   Step 5: Drain the soaked rice well in a sieve and put it in a heavy-bottomed pot. Add all the measured dashi, the separate tablespoon of rice-cooking sake (1 tbsp), tablespoon light soy and half-teaspoon salt (½ tsp). Shake gently to level the rice. Spread the marinated chicken over it, then the prepared shimeji and aburaage, without mixing the layers.

   Uses All the soaked rice, drained before adding · All the marinated chicken and its small measured marinade · All the trimmed mushrooms · All the prepared fried tofu strips · 295 ml prepared bonito dashi stock · 1 tbsp sake · 1 tbsp light soy sauce · ½ tsp salt

   
6. 6

   Step 6: Cover the pot and heat until the liquid boils. Reduce to low and cook covered for twelve to fifteen minutes, until liquid is absorbed and bubbling stops. Turn off the heat and keep covered for at least ten minutes. Then check the rice and mushrooms are tender and the chicken is cooked through to 74°C / 165°F; continue cooking if needed. Gently turn the rice from the bottom without breaking the mushrooms.

   Uses The complete assembled rice pot

7. 7

   Step 7: Divide the cooked mixed rice into four bowls. Wash the optional mitsuba and add a little to each bowl if desired. Serve hot.

   Uses All the finished mixed rice · Mitsuba for optional garnish, as desired