European Style Sweet Potato and Mushroom Steamed Rice
This European style steamed rice blends in the sweetness of sweet potato and faint taste of Japanese instant bouillon (consomme). "REGULAR SOY SAUCE" envelops the rice in mild flavor.
PREPARATION
- Wash the rice and drain in a strainer. Cut sweet potato 1cm wide in quarter-rounds. Remove the tips of shimeji mushrooms. Chop Japanese instant bouillon (consomme).
- Put rice in a rice cooker. Pour A and add water to the indicated mark. Dissolve the bouillon in the water, and put the sweet potato and shimeji mushrooms on top. Start the rice cooker.
- Serve and sprinkle dried parsley and salt, as you like.
| Quantity | 3 go (450g of rice) |
|---|---|
| Cooking Time | 5 *Excluding the time for cooking rice |
| Calories (1 serving) | 327 Calories |
| Sodium (1 serving) | 1.1 g |
| Author | KAZUMI OKUDA |
Ingredients
3 go (450g) Rice
1 pcs Sweet potato
1 bunch Shimeji mushrooms
as needed Dried parsley
Ａ
1 tablespoon REGULAR SOY SAUCE
1/2 teaspoon Salt
PREPARATION
- Wash the rice and drain in a strainer. Cut sweet potato 1cm wide in quarter-rounds. Remove the tips of shimeji mushrooms. Chop Japanese instant bouillon (consomme).
- Put rice in a rice cooker. Pour A and add water to the indicated mark. Dissolve the bouillon in the water, and put the sweet potato and shimeji mushrooms on top. Start the rice cooker.
- Serve and sprinkle dried parsley and salt, as you like.
