Cooking Mama World recipe
Rice with shimeji mushrooms and tomatoes (6 servings)
- Ingredients
- Chicken
- 300 g
- Rice(600 ml water)
- 450 g
- Shimeji mushrooms
- 200 g
- Tomatoes(medium)
- 2
- Carrots
- 0.5
- Deep-fried tofu(thin)
- 2 pieces
- Consommé cube
- 10 g
- Salt
- 1 tsp
About Units
tsp
[tsp] means a teaspoon, which is roughly a 5 ml(about 1/6 fl oz) portion.
g
[g] denotes weight, 100g is roughly 3.5 oz.
About Ingredients
Deep-fried tofu
Deep-fried tofu is made by cutting tofu into thin slices, draining off the water, and then deep frying in vegetable oil. There are two main types of deep-fried tofu. The thicker type is called 'Atsuage'. and, thinner type is called 'Abura-age'.
How to cook
1.Cut vegetable
Cut carrots into small pieces.
2.Cut vegetable
Cut the root of the shimeji mushrooms and tear them up by hand.
3.Cut deep-fried tofu
Cut into thin rectangles of about 1 cm.
4.Peel skin
Peel the tomatoes in hot water.
5.Cut vegetable
Cut the peeled tomatoes into 6 wedges.
6.Cut meat
Cut the chicken into 1 cm cubes.
7.Wash the rice
Add the consommé and salt to the washed rice and mix well.
*Stir until the salt is dissolved.
8.Put in
Add the chicken,carrots,shimeji mushrooms,and deep-fried tofu.
9.Put in
Add the chopped tomatoes at the end.
10.Cook the rice
Set the rice cooker to cook rice in the same way as you cook 3 cups (450g) of white rice.
11.Stir
When cooked,mix well with a rice scoop and serve.
