Point
Mushrooms burn well in a frying pan. After moisture cut off well, cooked with rice, good aroma come out and taste become rich. Since UNILLOY pot has high thermal storage heating effect, cooked well not only white rice but also together with seasonal ingredients.
Ingredient
- Canned scallops
- 1 small can
- Ginger
- 1 clove
- Shimeji mushrooms
- 100g
- Shiitake mushrooms
- 100g
- Eringi mashrooms
- 100g
- Cooking oil
- 1 tablespoon
- Soy sauce
- 1 teaspoon
- Rice
- 450g
- Garland chrysanthemum
- 1/2 bunch
- Salt
- as appropriate
A
- Water (including the juice of scallops can)
- 550㏄
- Sake
- 2 tablespoons
- Light soy sauce
- 2 tablespoons
- Salt
- 1/2 teaspoon
1
Rice washed and soaked in water about 30 minutes, drawn up in a colander and cut off the moisture well.2
Canned scallops drawn up in a colander, cut off moisture well. (Soup used for rice cookig)3
Ginger cut into thin strips.4
Mushrooms cut into bite-size, baked on a frying pan with cooking oil to be browned, put soy sauce to make baked smell.5
Put ①, rice and the water of A in UNILLOY 22cm casserole and mix well.6
Put ②, ③ and ④ on the pot and heat over with lid.7
Medium heated until boiling. When the steam comes out vigorously, turn very low heat and cooked 15 minutes.8
Steamed 10 minutes after turn off the fire.9
Garland chrysanthemum picked the leaves and boiled the stems and leaves in the time difference with salt. After taken water squeezed and minced.10
When rice is ready, ⑨ loosened and put on the rice. Stir significantly from the pan bottom with wet rice paddle.
このレシピのカテゴリー
Tomoko Okada – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.
