Day 3 of “Four days, four mushroom dishes” - or so I thought. It’s now five dishes as I prepared two today. 😅
First I made Takikomi rice, or at least my version of it. This is a Japanese dish where everything is cooked together with the rice.
Since we can’t get the typically used vegetables I’m using a mix of onion, shiitake mushrooms, carrot and freshly harvested Kohlrabi (from my balcony!). The rice is washed and mixed with ginger, soy sauce and mirin. I used mushroom stock instead of water to cook it. The chopped up vegetables go on top. I also added some broken up Shonai Fu pieces. Shonai Fu is a gluten rich bread like baked dough that goes soft in the steam from the rice.
For garnish I used crunchy julienned Kohlrabi, pickled red ginger and spring onions.
For good measure I had also fried the last of my tofu puffs, just like the other day sliced and fried in a little sesame oil; they were a bit like potato crisps at the end and the texture worked really well with the rice dish. I sprinkled them with sesame chilli oil, yum.
https://www.copymethat.com/r/Ob55pEz9V/sylkes-takikomi-rice/
The second one is for Friday: Easy Marinated Mushrooms, using mini oyster and shiitake mushrooms. They need some time in the fridge to develop their aroma properly.
https://japan.recipetineats.com/easy-marinated-mushrooms-japanese-marinade/
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