Yaki-maitake gohan / steamed rice with grilled maitake mushrooms

Grilling concentrates the aroma and taste of maitake, while a hint of ginger perks up the earthy note of mushrooms.

1/3 of recipe:
2.6 calories; 5.0 g protein; 2.7 g fat; 40.1 g carbohydrate; 39.2 g net carbs; 100.7 mg sodium (with 50% reduced-sodium soy sauce; 165 mg with regular soy sauce); 0 mg cholesterol; 0.9 g fiber

1/2 of recipe:
309 calories; 7.5 g protein; 1.8 g fat; 60.2 g carbohydrate; 58.8 g net carbs; 151 mg sodium (with 50% reduced-sodium soy sauce; 248 mg with regular soy sauce); 0 mg cholesterol; 1.4 g fiber


<Ingredients>

1 180 cc cup* rice (regular rice and mochigome sweet rice in combination; 7 parts regular rice and 3 parts sweet rice in photo)
Small handful maitake mushrooms (70 g in photo)
1 small usuage thin deep-fried tofu
1 tiny knob ginger
Pinch salt (for grilling maitake)

For broth
175-180 cc dashi
1 tbsp sake
1 1/4 tsp soy sauce

(*1 rice cooker cup=180cc)


<Directions>
1.

Rise regular and sweet rice together, drain, and let sit 30+ minutes.

2.

Grill maitake.
As moisture comes out, sprinkle salt, and grill until toasty.

3.

Prep-boil usuage, and cut into small pieces.
Tear maitake into smaller (finger-size) pieces. Julienne ginger.

4.

Put sake and soy sauce in rice.

Put dashi to just below 1-cup mark. 

Put maitake, usuage and ginger, mix well, and cook.

5.

When done, wait 10 minutes, and gently turn.
Ready to serve.

<Notes>

• Dashi made with kombu kelp (kobudashi) or kelp and bonito flakes (katsuko-kobu dashi) is recommended for this dish. If using kobudashi, you might want to add slightly more soy sauce or salt, as kobudashi by itself has a very soft taste.
• Adjust the amount of dashi according to the amount of sweet rice. You need less liquid (dashi) when you have more sweet rice.
• The above sodium figures are based on the assumption that 75% of salt sprinkled on maitake stays with the mushrooms.