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`  Cooked Rice with mushrooms@`

This dish consists of rice and a variety of mushrooms , flavored with soy sauce.

In autumn, mushrooms become in season. Why donft you enjoy the autumn taste?

< Ingredients (4 servings) >

  1. 3 cups of rice, 
    3.5 cups of water, 
    5 fresh Shiitake mushrooms,
    1 bag of Shimeji mushrooms, 
    50g each of Eringi mushrooms and Enokidake mushrooms,
    1 Abura-age (thin fried Tofu), 
    5 tbsps. of green peas (canned or frozen)
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  2. 2 tbsps. of Dashi-no-moto (powdered Japanese stock), 
    2 tbsps. each of Sake and soy sauce,
    1/2 tsp. of salt

< Directions >

  1. Rince the rice well and soak in a rice cooker with the water for 30 minutes.
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  2. Cut off the lower part of the Enokidake and cut in half. Cut off the lower part of the Shimeji and the stem of the Shiitake, too. Cut the Shiitake, the Abura-age and the Eringi into 2cm thin strips.
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  3. Pour boiling water over the green peas.
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  4. Add all of (2) and the ingredients of B into the rice cooker and switch it on.
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  5. Before serving, place the green peas on top.

 NOTE : Any edible mushrooms can be used.


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