Sweet Chestnut and Mushroom Rice

Name: Vermicular
Price range: $$$

Tailored for: Musui–Kamado

Cooking Flow

Cook: 60 min
: [RICE COOKING] [WHT]
[NORM] [3.0] 60 min

Ingredients

2 rice cups (360 ml) plain white rice, rinsed
360 ml water
1 teaspoon Kosher salt
Freshly ground black pepper, to taste
1 teaspoon sesame oil

15–20 (150 g) sugar-roasted chestnuts, shelled
2 (100 g total) eryngii (king oyster) mushrooms, cut into bite-sized pieces
4 (80 g total) shiitake mushrooms, stemmed and sliced
(Additional Ingredients = 330 g total)

DIRECTIONS

Add rinsed rice into the pot after thoroughly draining. Add in water, salt, black pepper, and sesame oil and stir once. Place chestnuts and mushrooms on top of rice.
Cover and select [RICE COOKING] mode, [WHT], [NORM] and set the amount to [3.0] rice cups to cook the rice.
Once rice cooking is complete, uncover and fluff the rice using a spatula. Serve warm.

Note

Setting the cooking amount for 3 cups accounts for the additional ingredients. Increase the amount by 1 rice cup for every 330 g of additional ingredients when cooking mixed rice.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.