<WAKAME MUSHROOM MIXED RICE/わかめきのこご飯>
▶VEGAN
＜Yield> 2 servings
<Prep time> 6 minutes ( doesn’t include soaking time for the rice and beans)
<Cook time> 50 minutes (varies depending on the rice cooker you use)
<Ingredients>
650ml water, divided
150g shiitake & shimeji mushrooms
⅓ cup (50g) beans and seeds mixture
1½ tablespoons (3g) unsalted dried wakame seaweed
1½ tablespoons toasted sesame seed
½ tablespoon rice wine
½ tablespoon Mirin
1 teaspoon Kombu dashi powder / vegetable dashi powder
2 pinches salt (optional)
★Find Japanese ingredients here.
<Directions>
1. Rinse the rice and drain the water. Soak rice and your choice of beans in 400ml of water for 1 hour.
2. Thinly slice the mushrooms. Hydrate wakame seaweed by soaking in 250ml of water for 5 minutes. Strain the wakame seaweed and save the liquid. Squeeze the wakame seaweed and chop it finely. Set it aside.
3. Add the soaked rice and beans from step 1 to the rice cooker. Next add in the kombu stock powder, rice wine, mirin and the liquid from the wakame seaweed. Place the mushrooms on top. Cook the mixture in a rice cooker on regular mode.
4. Once it's cooked, add in the chopped wakame seaweed and sesame seeds. Mix to combine. Adjust the taste with salt. Serve in a bowl along with fresh herbs.
<Miwa’s tips> ※Watch more on YouTube!
1. You can make this recipe with rice only. If that’s the case, use 1½ cups of rice instead.
2. Make sure the wakame seaweed is unsalted.
<Storage time>
Store in an air-tight container in the fridge for up to 4 days and in the freezer for up to 3 weeks.
This wakame mixed rice is great to be served in this tableware.
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2021/10/02MIWA
I see the beans and seeds you cook into your rice and the combination looks so delicious and comforting. Can you tell me what type of beans and seeds you add? How does this change the amount of water you use or the cooking time? Thanks for your wonderful content!