Japanese mushroom, chestnut and pumpkin pilaf
Serves 2
A little effort
Total time:
+ 30 minutes soaking
If you can get hold of fresh shitake mushrooms this dish is on the table in just 20 minutes, perfect for mid-week! Alternatively you can use vac-packed ones: Merchant Gourmet can be found in most supermarkets.
Skip to ingredients
- 6 dried shiitake mushroomscube or concentrate
- 6 fresh shiitake mushrooms
- 2 tbsp mirin, sake or dry sherry
- 1 tbsp soy sauce
- 100g ricerinsed
- 150g pumpkincut into chunks
- 1 tbsp sesame seedstoasted
- 200g pack chestnutscooked and peeled
Method
step 1
Put the rice, pumpkin, chestnuts, soy sauce and mirin in a small casserole with a lid, lay the mushrooms on the surface stalk-side down.
step 2
Pour the chicken stock over the rice to cover it by about ½ cm, bring to a simmer, cover and cook for 15 minutes or until the rice is tender.
Sprinkle with sesame seeds before serving.