Easy Shimeji Mushroom & Edamame Sticky Rice

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Alright, ultimately! Here is your recipe nowadays. Thanks for studying my write-up, don't forget to share this recipe to your family, your mates, neighbours, etc. Have got a awesome day.

Ingredients of Easy Shimeji Mushroom & Edamame Sticky Rice

1. It's 360 ml of Mochi rice.
2. You need 1/2 of pack Shimeji mushrooms.
3. Prepare 1 of Aburaage.
4. You need 1 of shelled, 50 grams Frozen edamame.
5. You need 1 of enough to fill to the appropriate line in the rice cooker Water.
6. Prepare 2 tsp of Dashi stock granules.
7. You need 1 tbsp of Sake.
8. Prepare 1 tbsp of Soy sauce.
9. Prepare 1/2 tsp of Salt.

Easy Shimeji Mushroom & Edamame Sticky Rice step by step

1. 30 minutes before cooking the rice, wash the grains and let them sit in the colander. Without removing the oil, cut the aburaage in half lengthwise and then into 5 mm slices..
2. Break the shimeji mushrooms into small pieces. Bleach the frozen edamame in lukewarm water and remove the seeds from the shell. Drain..
3. Place the rice into the rice cooker. Add the dashi stock granules, soy sauce, salt, and sake. Fill with water until it reaches the appropriate line in the rice cooker (for sticky rice 'okowa'), and stir well..
4. Place the shimeji and aburaage on top and start cooking. After it has cooked, let it sit to steam for 5 minutes, add the edamame and mix in..
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