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mixed glutinous rice with ginger & mushroom
- Serves: 4
- Calories: 290 kcal
- Total Time: 1 h 10 m
- Prep: 5 m
- Cook: 1 h 5 m
- Japanese: Kinoko to shoga no okowa
- u.s.
- metric
ingredients:
- 10 1/2 ounces glutinous rice
- 4 (4 ounces) shiitake mushrooms
- 5 ounces package enoki (snow puff) mushrooms
- 1 ounce ginger
- 3 tablespoons soy sauce
- 1 1/4 cups water
step 1:
Peel and cut the ginger into julienne slices. Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps. Cut off the roots of the enoki mushrooms 1 in. from the end and cut in half.
step 2:
Wash the rice and drain the water. Add the1 1/4 cups water to the rice cooker pot.
step 3:
Add the mushrooms, ginger and soy sauce. Put the pot in the body of the machine. Switch on the rice cooker.
comment:
Because this dish uses ginger and mushrooms, it is very good for your health. Ginger promotes blood circulation, warms the body, and improves immunity. Mushrooms also raise immunity. Ginger is a delicious accent.
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