But I used other mushrooms (brown button mushrooms and dried mushrooms out of my storage) for this dish:
|sorry - doesn't look so good (brown rice and brown mushrooms)|
150 g japanese short grain rice
150 g brown sweet rice
about 10 dried morels (2 tablespoons)
10 dried porcini slices
200 g brown button mushrooms
8 thicker slices lotus root (halved), bought sliced and frozen
8 ginkgo nuts, bought frozen
1 1/2 tablespoon dark soy sauce
1 1/2 tablespoon mirin
1 1/2 tablespoon sake
salt to taste
1/4 sheet of nori
Soak dried mushrooms in 1 /2 cup of water. Soak washed brown sweet rice (genmai) in a double amount of water for 1 1/2 hour. Afterwards strain the rice.
Meanwhile place frozen gingko nuts and lotus root slices on a plate to get room temperature.
Wash white rice in a strainer using running water until water seems to be clear. Mix both types of rice and let drain for 30 minutes.
Prepare the button mushrooms (remove stems, quarter).
Strain dried mushrooms, but keep the soaking liquid. Filter soaking liquid to remove sand and dirt particles. Add enough water to the soaking liquid to recieve 350 ml.
Add water (with soaking liquid), rice, mushrooms (soaked and fresh), lotus root slices, gingko nuts, sake, pinch of salt, soy sauce, mirin to a heavy pot, toss and bring to boil. Cover and let cook about 15 minutes on low heat - try the brown rice - if way too firm give it a little more cooking time and maybe a little more water. Let pot rest 10 more minutes covered with a folded linnen cloth on top of the lid.
Toss rice gently and adjust seasoning with salt and soy sauce.
Serve with shredded nori. For shredded nori, roast 1/4 sheet in the toaster and cut it in very fine stripes.
Besides we had a little beef (grilled teriyaki style on a cast iron plate) with miso dipping sauce, pickled ginger stripes, quick pickled cucumbers and roman lettuce salad with mustard-soy sauce dressing too but we ate it up quickly.