KitchenNippon

＜Ingredients＞ 4 Servings
Rice (米 / Kome) (225g)
Water (水 / Mizu) 300ml
Konbu (昆布 / Konbu) 5㎝ (1 piece)
Sake (酒 / Sake) 1tbsp
Light soy sauce (薄口しょうゆ / Usukuchi shōyu) 1tbsp
Salt (塩/ Shio) 1/2tsp
Shimeji mushrooms (しめじ / Shimeji) 100g
Sato imo (里芋 / Sato imo) 150g
Ginkgo nuts (銀杏 / Ginnan) 20

＜How to Make＞
① To make this dish, it is important to use dried shimeji mushrooms. To dry shimeji mushrooms, separate the bunch into individual mushrooms, or small clusters of mushrooms, and set them out under sunshine for 1-2 days until they are thoroughly dried.
② Rinse the rice thoroughly, changing the water 2-3 times in the process, and then allow it to soak for 30 minutes.
③ Crack the shells of the ginkgo nuts, place the nuts in a paper envelope, fold the flap of the envelope down, and heat in a microwave for 90 seconds. Take the nuts out of the oven and then remove both the shells and the skins.
④ Peel the sato imo and cut into 1cm-thick half-rounds.
⑤ Add the rice, water, konbu, sake, light soy sauce, and salt to a rice pot and mix thoroughly. Level off the top of the rice and place the shimeji mushrooms, sato imo, and peeled gingko nuts on top.
⑥ Cover the pot and begin heating. Once the pot comes to a boil, reduce to low heat for 10 minutes, then turn the heat off and wait for another 10 minutes.
⑦ Finish by opening the pot and mixing the rice well. Use a shamoji (a paddle-like Japanese kitchen utensil) and take care not to mash the rice as you mix it.

Recipe Developed by: Machiko Tateno