Kinoko Aromatic Rice (Mushroom Flavored Rice)
A seasonal dish made by stir-frying mushrooms with ginger and pork in a sweet-savory sauce, then mixing it generously with mochi barley rice. Packed with dietary fiber, the combination with mochi barley rice is a perfect match.
Ingredients
| ≪Ingredients≫ | 2 servings |
| Ginger (minced) | 20 g |
| Pork loin, thinly sliced (cut into bite-sized pieces) | 50 g |
| Shimeji mushrooms (separated into small clusters) | 1 pack |
| Maitake mushrooms (separated into small clusters) | 1 pack |
| Fresh shiitake mushrooms (thinly sliced) | 5 pieces |
| Soy sauce | 2 tbsp |
| Mirin | 1 tbsp |
| Sesame oil | 1 tbsp |
| Mochimugi rice (mochi barley mixed rice) | 2 bowls |
| White sesame seeds | 1 tbsp |
| Green onions (chopped) | A little |
Instructions
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Heat sesame oil in a frying pan over medium heat and sauté the ginger. When fragrant, add pork, shimeji, maitake, and shiitake mushrooms, then season with soy sauce and mirin.
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Mix the stir-fried ingredients and white sesame seeds into the mochi barley rice.
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Serve in bowls and sprinkle with chopped green onions.
How to Cook Mochimugi Rice (Recommended)
Mochimugi rice is made by cooking white rice together with pearl barley. The water-to-barley ratio should be remembered as 2 times the amount of barley.
Do not leave cooked mochi barley rice in the rice cooker on “keep warm.” The barley will turn brown and lose flavor. Store leftovers in small portions in the freezer.
Ingredients (4–5 servings)
- rice･･･2 cups
- water･･･amount for 2 cups of rice + 1/2 cup
- Mochimugi (Pearl Barley) ･･･50ｇ
Instructions
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Wash the rice and place it in the rice cooker with the usual amount of water.
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Add pearl barley and water (2 times the amount of barley).
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Lightly mix, let soak for about 30 minutes, then cook.
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Once cooked, gently fluff and mix from bottom to top.
