Mushroom & Edamame Takikomi-Style Rice

Name: Mushroom & Edamame Takikomi-Style Rice
Prep time: 15 min
Total time: 38 min
Yield: 4
Cuisine: 和食
Ingredients: 1.5 cups white rice, rinsed; 14 oz tofu, cut into small cubes; 1.25 cups edamame, shelled; 6 large shiitake mushroom, stemmed and sliced; 1 medium carrot, cut into small dice; 2 cups vegetable broth; 3 tbsp soy sauce; 2 tsp sesame oil; 3 stalks scallion, thinly sliced

Rice simmers with mushrooms, carrot, and soy for a fragrant, hands-off dinner, finished with tofu and green edamame for a satisfying vegetarian bowl.

全部で38分
手を動かすのは15分
4人分
シンプル
冷凍保存できます

アレルゲン表示

セロリ · グルテン · ごま · 大豆

Tonightは、食材ひとつずつから、アレルゲンを慎重に表示しています。お買い求めになる商品のラベルは、必ずご確認ください。

材料

White rice, rinsed1.5 cups
Tofu, cut into small cubes14 oz
Edamame, shelled1.25 cups
Shiitake mushroom, stemmed and sliced6 large
Carrot, cut into small dice1 medium
Vegetable broth2 cups
Soy sauce3 tbsp
Sesame oil2 tsp
Scallion, thinly sliced3 stalks

作り方

1
Prep the ingredients
Rinse the white rice, cut the tofu into small cubes, shell the edamame, slice the shiitake mushroom, dice the carrot, and thinly slice the scallion.
2
Build the rice pot
Stir the white rice, vegetable broth, soy sauce, shiitake mushroom, and carrot together in a heavy saucepan with a lid over medium-high heat.
5分
ポイント: Keep the rice-to-liquid ratio steady; extra liquid can make the finished rice gummy.
3
Simmer the rice
Cover the saucepan and cook over low heat without stirring.
18分
ポイント: Do not lift the lid during the simmer; trapped steam is part of the cooking.
4
Warm tofu and beans
Scatter the tofu and edamame over the rice, cover, and warm over low heat.
6分
5
Taste and serve
Drizzle with sesame oil, taste and adjust with 1/4 tsp salt and a few grinds of black pepper if needed, fluff gently, and top with scallion.

Tonightがこの料理を選ぶ理由

手を動かすのは15分だけ。あとは、オーブンや鍋におまかせです。
冷凍保存できるので、無駄になりません。
1週間に変化を添える、和食の夜です。

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