A Taste of Modern Japan: Umami-Rich Black Garlic & Mushroom Rice (Kuro Ninniku Kinoko Gohan)
Details
A one-pot wonder where sweet black garlic meets earthy mushrooms in a savory rice embrace.
Ingredients
Instructions
Prepare the Rice
Gently wash the rice in a circular motion with cold water until the water runs mostly clear. Drain the rice well and place it in your rice cooker bowl. Let the rice soak in 2 cups of fresh water for at least 30 minutes. After soaking, drain the rice completely.
Season the Rice
Pour the kombu dashi, soy sauce, sake, and mirin over the drained rice in the rice cooker bowl. Stir gently to combine the liquids with the rice.
Add Toppings
Scatter the roughly chopped black garlic, shimeji mushrooms, and sliced shiitake mushrooms evenly over the top of the rice. Crucially, do not mix the ingredients into the rice; this ensures the rice cooks evenly. Drizzle with sesame oil if using.
Cook
Place the bowl in the rice cooker and start the regular white rice cooking cycle.
Steam and Fluff
Once the cooking cycle is complete, let the rice steam with the lid on for an additional 10 minutes. After steaming, open the lid and use a rice paddle to gently fluff the rice, folding the ingredients from the bottom to the top until everything is well combined.
Serve
Serve hot in individual bowls, garnished generously with freshly chopped scallions and a sprinkle of toasted sesame seeds.
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