Recipe courtesy of JA ZENNOH
Serves: 4
Ingredients
[Mushroom pilaf]
- 360g JA Rice, rinse and drain in a colander
- 1¾ cups water
- 200g sliced pork leg, cut into bite sizes and sprinkle some salt and pepper
- 1 pack Shimeji mushroom, separated into small bunches.
- 3 fresh shiitake mushroom, slice caps thinly.
- Discard hard parts of the stems and tear the remaining into small pieces.
- 4 mushrooms, cut into quarters
- 1 stick Eryngi mushroom, cut into strips
- 1 tbsp vegetable oil
- 2 tbsp butter
- ½ tbsp consommé powder
- 1½ tbsp soy sauce
- 2 tbsp sake (rice wine)
- Desired amount of salt
- Desired amount of Japanese Parsley Mitsuba, chopped
[Sweet potato soup]
- 300g sweet potato, peel skin and cut into bite sizes
- 2 cups water
- 1 tsp consommé powder
- 2 pieces bay leaf
- 1½ cups milk
- Desired amount of salt
- Desired amount of pepper
- Pinch of cinnamon powder (optional)
Directions
[Mushroom pilaf]
- Set rice and water in rice cooker and let it sit for 30 minutes.
- Heat vegetable oil and 1 tbsp butter in frying pan. Then sauté pork, shimeji mushroom, shiitake mushroom, mushroom and eryngi mushroom together.
- Transfer the ingredients prepared in Step 2 to the rice cooker and add consommé powder, soy sauce, sake and salt, then cook.
- *Start cooking soup*
- When cooked, mix 1 tbsp butter and serve on a plate. Sprinkle Japanese parsley Mitsuba.
[Sweet potato soup]
- Put water, consomme powder, bay leaf and sweet potato in a pot and simmer until the sweet potato becomes tender. Let it sit to cool briefly then remove bay leaf and pass through blender.
- Return to pot and add milk then boil. Season with salt and pepper. If desired, sprinkle cinnamon powder.
