Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, rice salad with tomatoes, shimeji mushrooms, and watercress. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress is something that I’ve loved my entire life. They’re fine and they look fantastic.
Instead of plain cooked rice, how about shimeji gohan ("rice with shimeji mushrooms") - rice seasoned with dashi and soy sauce, cooked with mushrooms and chicken? It is surprisingly simple to make and so tasty that it can be eaten by itself with nothing else! If you replace chicken with other.
To begin with this particular recipe, we must prepare a few components. You can cook rice salad with tomatoes, shimeji mushrooms, and watercress using 13 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress:
- Get 2 tsp Kombu garlic olive oil (See step 1)
- Make ready 1/3 Onion
- Prepare 30 grams Shimeji mushrooms
- Get 1 tbsp Sake
- Get 1 tsp Black vinegar
- Prepare 1 1/2 bowls' worth Hot cooked white rice
- Make ready 2 Cherry tomatoes
- Take 1 tsp Miso
- Make ready 1 Salt
- Take 1 Coarsely ground black pepper
- Take 1 tsp Soy sauce
- Prepare 1 1/2 stalks Watercress
- Take 1 Toasted sesame seeds
Miso-Charred Mushrooms and Black Rice Salad. Made of brown rice, asparagus, shiitake mushrooms, green peas, green onions, pecans, and one of my favorite fresh herbs, tarragon. I tried the Rice salad with asparagus and Shiitake mushrooms and found it delicious. Heat up some water in a pot.
Instructions to make Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress:
- Finely shred some kombu left over from making dashi stock. Add some grated garlic, and a portion of olive oil that is equal that of the other ingredients. Combine and set aside.
- Select the small caps of shimeji mushrooms and shred with your hands.
- Add 1 teaspoon of the kombu-garlic mixture, and 1 teaspoon of the olive oil from Step 1 and add to a frying pan. Turn the heat to medium.
- Mince the onion and add it to the pan to sweat.
- When the onion becomes transparent, add the sake and cook briefly.
- Remove the ingredients from the frying pan and put them in a bowl. Add the black vinegar, and mix well.
- Add the rice to the bowl. Roughly mince the cherry tomatoes and add them as well.
- Stir in the miso, and season with salt and pepper. Lastly, add the soy sauce, and adjust the flavor to your liking.
- Add the toasted sesame seeds and chopped watercress. Gently mix everything together.
- Serve the rice salad up in small dishes, and you are finished.
- The recipe makes enough for 3 servings as a side dish. You want to use a small dish, like you might use to serve gelatin or pudding.
- If you would rather serve this as part of the main dish, it will make about 1.5 servings.
Shimeji mushrooms (シメジ) are a group of mushrooms native to East Asia and northern Europe. Characterized by their long stems and petite From soups, stews, noodles, salads to rice bowls, Shimeji mushrooms are widely used in Japanese cuisine. Both caps and stalks of shimeji are edible. Shimeji mushrooms have a sharp umami flavor and a piquant aroma. The firm chewy texture softens when cooked.
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