Recipe: Spicy Asian Mushrooms & Garlic Mazegohan

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The ingredients needed to make Asian Mushrooms & Garlic Mazegohan:

1. Prepare 2 cups of (*180ml Cup) Japanese Short Grain Rice.
2. Prepare 400 ml of Chicken Stock *OR Stock of your choice.
3. You need 1/4 teaspoon of Salt *add more or less according to the saltiness of the stock.
4. Provide 2 tablespoons of Oil OR Butter.
5. Prepare 2 cloves of Garlic *finely chopped.
6. Provide 400 g of Asian Mushrooms *Today I used Shiitake, Shimeji and King Oyster.
7. Provide 1-2 tablespoons of Sake (Rice Wine).
8. Use of Salt & Pepper.
9. You need 1 tablespoon of Soy Sauce.
10. Get of Spring Onion OR Parsley *finely chopped.

Steps to make Asian Mushrooms & Garlic Mazegohan:

1. Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear..
2. Drain the Rice and place it into the rice cooker’s inner pot. Add Chicken Stock (OR Stock of your choice) and Salt, and press ‘COOK’ button to start cooking..
3. While the Rice is cooking, prepare Mushrooms. Clean them, and cut into bite-size pieces. If you use Shimeji, cut off the bottom and tear into smaller pieces..
4. When the rice is cooked, heat Oil (OR Butter) and Garlic in a large frying pan over low heat. When aromatic, raise the heat to medium high, and cook Mushrooms. *Note: Some Mushrooms can be cooked very quickly. Please cook them accordingly..
5. When almost cooked, add Sake (Rice wine) that will help steam-cook the Mushrooms and add extra Umami. Season with Salt & Pepper, add Soy Sauce, and remove from the heat. Then add to the cooked Rice and mix to combine..
6. Sprinkle with chopped Spring Onion (OR Parsley) and serve..

Click the answer to find similar crossword clues. While the Rice is cooking, prepare Mushrooms. Clean them, and cut into bite-size pieces. If you use Shimeji, cut off the bottom and tear into smaller pieces. When the rice is cooked, heat Oil (OR Butter) and Garlic in a large frying pan over low heat.

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