Jasmine Tea Rice with Shimeji Mushrooms (Shimeji Gohn)

[Guest guest]

You can chop regular mushroon up and use in recipe.

Kai

 

Jasmine Tea Rice with Shimeji Mushrooms (Shimeji Gohn)

 

1 1/2 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

1/4 teaspoon salt

1 tablespoon toasted sesame seeds

 

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.

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.