serves
6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Easy Peasy
Watch the full episode here
PG
Watch the full episode here
PG
Ingredients
- 4 dried shiitake mushrooms, soaked in 500 ml hot water
- 3 cups koshihikari Japanese rice
- 1 carrot, cut into small batons (½ cm square x 3 cm long)
- 2 cups frozen green peas
- 3 cups (750 ml) vegetable stock
- 2 tbsp light soy sauce
- 2 tbsp sake
- 1 tbsp mirin
- 1 tsp sesame oil
- ½ tsp salt
- 1 spring onion, very finely sliced, to serve
- 1 tsp toasted sesame seeds, to serve
Resting time: 5 minutes
Instructions
- Drain the shiitake mushrooms (reserving the soaking liquid), then thinly slice. Wash the koshihikari rice, then drain. Add the rice to a heavy-based saucepan, then top with the sliced shiitake mushrooms, carrot and peas. Pour over the vegetable stock, reserved shiitake steeping liquid, light soy sauce, sake, mirin, sesame oil and the salt.
- Place over medium-high heat and bring to a simmer. Simmer for about 5 minutes until the water is absorbed to the top of the rice, then cover with a lid and reduce the heat to very low. Cook for 12 minutes, then stand without removing the lid for a further 5 minutes.
- Fluff the rice to mix with the vegetables, then divide into portions and scatter with spring onion and sesame seeds to serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Easy Peasy
