Shiitake mushroom rice and soy sauce seasoning
Shiitake mushroom rice is one of the dishes that I eat well these days with shiitake mushrooms from my parents' house. If you make a soy sauce marinade and mix it, you don't need any other side dishes, and you can have a good meal. This time, it was a shiitake mushroom dish that was made more deliciously by cooking iron pot rice, not electric rice cooker, and ate deliciously while taking delicious nurungji sungnyung
4 serving
Within 60 minutes
요리쿡조리쿡
Ingredients
  • Rice
    4cup
  • Shiitake mushroom
    6~8ea
  • Scallions
    little
  • brewed soy sauce
    3TS
  • fish sauce
    2TS
  • Water
    3TS
  • perilla oil
    2TS
  • crushed garlic
    1/2TS
  • Red pepper powder
    1TS
  • Sesame
    1TS
  • Scallions
    3ea
  • Cheongyang red pepper
    2ea
Cooking Steps
STEP 1/14
It's a mushroom from my parents' house, and it's big and fresh, so I've been eating it well these days. I'll start cooking shiitake mushroom rice
STEP 2/14
Remove only the tip of the bottom of the shiitake mushroom and cut it into flat pieces so that it can be eaten properly. The mushroom was so big that I cut it into two pieces and cut it flat
STEP 3/14
First, wash the rice and soak it for about 30 minutes. I made it with barley rice to make it savory. When cooking in a rice cooker, you can cook it right away without soaking the rice
STEP 4/14
You just need to pour about 1cm of water so that it comes up, and just one finger is enough. I always use my eyes to make rice with just one finger
STEP 5/14
This is all you need to pour, but it's okay if you open the pot rice when it's boiling in the middle, and if there's less water, it can be poured more, so it's okay at least. Cook rice over hot and high heat with the lid is hot.
STEP 6/14
While the rice is boiling, make soy sauce sauce. Chop the chives and cheongyang peppers into small pieces.
STEP 7/14
Add 3 tablespoons of brewed soy sauce, 1 tablespoon of fish sauce, 3 tablespoon of water, 2 tablespoon of perilla oil or sesame oil, 1/2 tablespoon of minced garlic, 1 tablespoon of red pepper powder, 1 tablespoon sesame, green onion and Cheongyang red pepper
STEP 8/14
Mix it evenly
STEP 9/14
It starts to boil in about 8 minutes over high heat. There may be a slight time difference depending on the iron pot
STEP 10/14
When the rice boils, open the lid and stir it with a spatula
STEP 11/14
Add shiitake mushrooms and close the lid to reduce the heat to medium-low heat and let it steam. It takes about 2 minutes on high heat and about 10 minutes on medium and low heat from the time you put in the mushrooms, so the nurungji is pressed well and the rice tastes good
STEP 12/14
When the rice is cooked, put it on for another 3 minutes while turning off the heat and spread the rice. It's not as hard as you think and the rice tastes great
STEP 13/14
The rice is very well cooked, so you can cook it with additional ginkgo, mixed grains, and vegetables, depending on your preference
STEP 14/14
You can eat it with nurungji after you mix it evenly and eat it with scorched rice is also good
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