Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, rice salad with tomatoes, shimeji mushrooms, and watercress. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook rice salad with tomatoes, shimeji mushrooms, and watercress using 13 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress:
- Prepare 2 tsp Kombu garlic olive oil (See step 1)
- Make ready 1/3 Onion
- Make ready 30 grams Shimeji mushrooms
- Get 1 tbsp Sake
- Take 1 tsp Black vinegar
- Make ready 1 1/2 bowls' worth Hot cooked white rice
- Take 2 Cherry tomatoes
- Take 1 tsp Miso
- Take 1 Salt
- Get 1 Coarsely ground black pepper
- Prepare 1 tsp Soy sauce
- Get 1 1/2 stalks Watercress
- Make ready 1 Toasted sesame seeds
Miso-Charred Mushrooms and Black Rice Salad. From soups, stews, noodles, salads to rice bowls, Shimeji mushrooms are widely used in Japanese cuisine. When selecting shimeji mushrooms, look for the ones that feel firm to the touch and are free of bruises or blemishes. Stay away from those that are starting to release moisture or look wilted.
Steps 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.
Place rice in a pot, add the Super Easy Rice Cooker Tomato Rice w/ Chicken Recipe 电饭锅番茄鸡饭 Multi-cooker. Shimeji mushrooms have a sharp umami flavor and a piquant aroma. The firm chewy texture softens when cooked. The mushrooms are sauteed with Cherry tomato slices have a bright color and a very appealing pattern. I place it on the side of the plate to enhance the color and brighten up the salad.
So that’s going to wrap this up for this exceptional food rice salad with tomatoes, shimeji mushrooms, and watercress recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
