Kinoko gohan

Kinoko gohan
  1. Wash the rice and drain in a sieve, then put in pot with stockbroth, leave for 30 min.
  2. Cut the hard tip off the mushrooms. Soak in soy sauce, mirin, cooking sake and leave for 20 min.
  3. Add salt in ., and . with seasoning. Put ginkgo nut, carrot then cover the lid.
  4. Heat on high flame. When steamed, lower the heat for 5 min.
  5. Turn off the heat and let stand for 20min for steaming. Open the lid and mix the rice and serve.

For 5~6 people

rice4cups (720cc / 600g)
shimeji mushrooms,
maitake mushrooms
carrot some slices
1pack each
ginkgo nuts1can
stockbroth (dashijiru)4cups
soy sauce3Tbs.
mirin1 1/3Tbs.
cooking sake2Tbs.