Western-style Porcini and Shimeji Mushroom Zosui
This is a Western-style zosui (rice porridge) made with the broth from rehydrated dried porcini mushrooms.
It is seasoned simply with just salt and white pepper,
but it is a dish where you can really taste the umami of the mushrooms.
[Ingredients] (Serves 1)
・Brown rice... (1.5 bowls)
・Dried porcini mushrooms... 3g
・Shimeji mushrooms... 100g
・Garlic... 1 clove
・Onion... 1/4
・Parsley... a little (dried parsley is also fine)
・Vegetable bouillon... 1 cube
・Salt, white pepper... a little each
・Hot water... 100cc (for rehydrating the porcini)
・Water... 300cc
[Instructions]
Preparation
・Wipe the dried porcini mushrooms lightly, rehydrate them in hot water, and mince them.
※Since there may be dirt, strain the broth through a paper towel and set it aside.
・Remove the core from the garlic and mince it.
・Mince the onion as well.
・Separate the shimeji mushrooms into small clusters.
・Mince the parsley.
2. Simmer
・Put the brown rice and ingredients into a pot, add the vegetable bouillon, the rehydrated broth, and the water,
and simmer over low heat.
・Once it starts to simmer, adjust the seasoning with salt and white pepper, and it is ready.
3. Plating
・Serve in a bowl, sprinkle with parsley, and it's done!
[Quick Note]
・You can also use white rice.
・It is also delicious if you sprinkle black pepper or
add Parmigiano cheese as a finishing touch.
Next time, we will bring you "Diet Ep 7: The Uniform Effect".
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