Japanese Cooking For The American Table/Susan Fuller Slack 1996

Jasmine Tea Rice with Shimeji Mushrooms (Shimeji Gohn)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
3-4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/4 cups water 1 tablespoon loose-leaf jasmine tea 1 cup rinsed short or medium-grain rice, drained
8 ounces tree oyster mushrooms (shimejitake), ends trimmed, separated 1 tablespoon vegetable oil 2 green onions, minced
1 teaspoon light soy sauce (usukuchi shoyu) 1/4 teaspoon salt 1 tablespoon toasted sesame seeds



1 Bring water to a boil in a 2-quart saucepan. Remove from heat; add tea. Steep 1 minute for a delicate infusion. Strain into a bowl; discard tea leave. Return tea water to saucepan. Cool, then add rice. Soak 20 minutes. Bring water and rice to a boil. Reduce heat to low. Cover pan with a tight-fitting lid. Simmer 15 minutes. Turn off heat. Let stand, covered and undisturbed, 15 minutes. Keep warm.
2 Briefly rinse mushrooms under cool water. Gently press out water; pat dry on paper towels. In a large skillet, heat oil over high heat. Stir-fry mushrooms and green onions 1 to 2 minutes. Remove from heat. Stir in soy sauce and salt. Lightly toss mushroom mixture with warm rice. Serve in small bowls. Sprinkle with sesame seeds.

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