Shizuoka's special recipe
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- Fukuhomare Mid-Autumn Mushroom Rice
Fukuhomare Mid-Autumn Mushroom Rice
Recipe provider：Fuji no Kuni Food City Creation Worker
Main ingredients used：Fukuhomare
Material4 servings
| Fukuhomare 2 go |
| A | ||||||||||||||
|
| Minced chicken thighs | 100g |
| Shimeji | 1 share |
| Two eringi | |
| 4 shiitake mushrooms | |
| Raw ginkgo nuts (also boiled in water) | 12 grains |
| Taishiro (unroasted) sesame oil | 0cc |
| 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.
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