Shizuoka's special recipe

Fukuhomare Mid-Autumn Mushroom Rice

Recipe provider:Fuji no Kuni Food City Creation Worker

Main ingredients used:Fukuhomare


Material4 servings

Fukuhomare 2 go 
Cooking sake20cc
Light soy sauce5cc
White dashi5cc
Umami seasoning5g
Bonito broth (granule)15g
Kelp soup stock (granule)5g
Minced chicken thighs100g
Shimeji1 share
Two eringi 
4 shiitake mushrooms 
Raw ginkgo nuts (also boiled in water)12 grains
Taishiro (unroasted) sesame oil0cc
Dark soy sauce a little 

How to make

Rinse Fukuhomare lightly with water and drain with a colander. Repeat this 3 times quickly

Put the drained ❶ in a bowl, gently sharpen it in a figure of eight, and pour it with water. Repeat this 3 times, put it in a colander and leave it for about 10 minutes.

Put ❷ and the combined A in a clay pot, then add minced chicken thighs and mix while loosening.Add shimeji mushrooms, king trumpet mushrooms, shiitake mushrooms, shelled and peeled ginkgo nuts, and white sesame oil.

Cover the clay pot and leave it for about 10 minutes, let the rice absorb the taste, and then heat it over high heat for 7 minutes. When steam comes out from the air hole in the lid, drop it on a simmering fire for 6 minutes. Turn off the heat and let it steam for about 10 minutes.

Open the lid of the pot, sprinkle the dark soy sauce once (about 10 drops), and it's done!

Point of ❷
Don't leave the drained rice for too long

❺ points
Adding soy sauce to the finish enhances the taste.

How to make video

* The recipe is the information published in the September issue of Reiwa, a newsletter from the citizens of the prefecture.

Recipe using "Fukuhomare"


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