← All recipes

Mushroom And Carrot Zosui (Mashurumu To Ninjin No Zosui)

Mushroom And Carrot Zosui (Mashurumu To Ninjin No Zosui) comes together with Konbu And Shiitake Stock Or Substitute, Konbu Seaweed, Dry Shiitake Mushrooms, Water Additions, and Oyster Mushrooms. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 4 cup
• 1 pc
• 8
• 5 cup
• 8 oz
• 2
• 3 cup
• 1 tsp
• 3 tbsp
• 1/2 cup

Method (preview)

1. 1

   Base: Soak the konbu and shiitake in the 4 to 5 cups water for 10 minutes in a saucepan, then partially cover and cook for 15 to 20 minutes, or until the shiitake is completely tender.

2. 2

   Remove the shiitake and either reserve for another dish, or slice and return to the stock.

3. 3

   Broth: Add the oyster mushrooms to the broth and simmer for 2 to 3 minutes.

4. 4

   Add the carrots, rice, and sea salt; cover and simmer for 10 to 15 minutes, stirring occasionally.

5. 5

   Add the soy sauce, simmer for another 3 to 4 minutes, and adjust the sea salt, to taste.

6. 6

   Pour into individual bowls and top with the sliced scallions.

7. 7

   Serve immediately.

8. 8

   "1570670722 Paper"