 Serves 4 |
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Ingredients 400g (14oz) short grain rice or your favourite rice 700ml (1½ pints) water 2 level teaspoons salt 100g (½ cup) button mushrooms 100g (½ cup) fresh shitake mushrooms 1 tbsp vegetable oil 1 tbsp mirin |
Wash your rice under plenty of cold running water. Keep washing until the water nearly runs
clear. Drain. Slice the mushrooms. Use whatever mushrooms you want but if you can find fresh shitake mushrooms it's worth using them. |
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| Heat a little oil in a pan and fry the mushrooms until they start to brown. This will take about 5 to 7 minutes. |  |
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Add the water and bring it to the boil. Add the remaining ingredients and as
soon as the water comes back to the boil top the pan with a tight fitting lid, or a plate
wrapped in a tea towel, and lightly simmer the rice for 12 minutes. Set the timer or keep an
eye on the clock. After the twelve minutes is up leave the lid on and let it steam in it's own juices for a further ten minutes. Lift the lid and serve. |
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