Matsutake and Chestnut Rice
Ingredients
- 150 g matsutake mushroom
- 50 g red carrots (peeled / julienned)
- 100 g ready to eat chestnut (fig1／diced)
- 2 pcs Chinese cured sausage (sliced)
- 190 g Jap pearl rice (1 cup of rice cooker measuring cup)
- 220 ml water (1 cup of rice cooker measuring cup)
- 150 g minced pork
Seasoning
- 1 tbsp Japanese soy sauce (fig2)
- 1 tbsp Mirin (fig3)
- 2 tsp sugar
- 1 tsp chicken powder
Seasoning for the pork
- ½ tsp sea salt
- ½ tsp sugar
- ½ tsp garlic powder
- 1 tbsp water
Instructions
- Clean the mushrooms. Cut into pieces. Put it aside
- Marinate the pork with pork seasoning for 15 minutes.
- Put the rice into the rice cooker, add seasoning and water, then press the button to cook the rice.
- Halfway through cooking, when the water has evaporated, evenly spread all the ingredients on top of the rice.
- Cover the rice cooker lid and let the rice continue cooking until done
- Once the rice is cooked, mix the ingredients well, adjust the seasoning to taste, then put it back in the rice cooker and simmer for another 5 minutes.
Video
Notes
Ingredients - Click to enlarge the image
Other tips
1 - If you can’t find matsutake mushrooms, you can substitute them with king oyster mushrooms or seafood mushrooms, and it will be just as delicious
Other tips
1 - If you can’t find matsutake mushrooms, you can substitute them with king oyster mushrooms or seafood mushrooms, and it will be just as delicious