きのこ炊き込みご飯の作り方☆味付け簡単！旨味たっぷり♪きのこもたっぷり4種！炊飯器で絶品炊き込みご飯レシピ☆-How to make Mushroom Cooked Rice-☆【料理研究家ゆかり】

きのこ炊き込みご飯の作り方☆味付け簡単！旨味たっぷり♪きのこもたっぷり4種！炊飯器で絶品炊き込みご飯レシピ☆-How to make Mushroom Cooked Rice-☆【料理研究家ゆかり】

Today I made a delicious takikomi gohan with mushrooms. Hello, I’m Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home Please subscribe to my channel Today I would like to make a delicious takikomi gohan with mushrooms.

This time I would like to make a delicious takikomi gohan with plenty of mushrooms, which are in season right now, in a rice cooker. This time, I would like to show you how to make takikomi-gohan with simple ingredients that will add even more flavor and deliciousness to the dish.

I hope you’ll have a great time. Please have a look at it. Easy recipes at home Here are today’s ingredients. Here are the ingredients Here are the ingredients: rice, maitake mushrooms, erinoki mushrooms, shimeji mushrooms, shiitake mushrooms, salted kelp, cooking sake, mentsuyu, and salad oil.

I would like to add 3 umami for this takikomi gohan. The combination of these umami ingredients creates a synergy of tastes and results in very tasty takikomi-gohan (cooked rice). The first one is glutamic acid, the second one is inosinic acid, and the third one is guanylic acid.

First of all, this mushroom is guanylic acid. Glutamic acid is found in kelp and other things like that, but this time I want to use salted kelp. And then there is inosinic acid. Inosinic acid is contained in dried bonito flakes. I will use Yamaki’s mentsuyu this time.

There are many kinds of men-tsuyu, but this one is mainly bonito. The concentration is 2x concentration. I would like to make this time with these ingredients. Easy recipes at home Now let’s start making them. First, the rice is washed and soaked in water like this for 30 minutes.

This makes the rice fluffy and tasty. So I leave it like this for 30 minutes at a time. While the rice is soaking, we will now make the mushrooms. First the maitake mushrooms. And then break up the maitake by hand into pieces like this, so that you can eat them easily.

The maitake mushrooms are now ready. Next is the Erinchi. The eringi is first halved and sliced into thin strips about 5 mm wide. For slightly thicker pieces, cut them in half like this. The eringi is ready to use this way. Next is the shimeji mushrooms. Shimeji takes this shaft part.

Let the rest fall apart. Last: Shiitake mushrooms. Shiitake mushrooms are first removed from the shaft. Then we cut it into pieces about 0.5mm to 0.7mm wide. Let’s put the shaft part in too, as it is not worth it. Shiitake mushrooms are OK. I now have four different kinds of mushrooms like this.

Now let’s continue to brown these mushrooms a little bit. The flavor of the mushrooms is concentrated by browning both sides of the mushrooms. Easy recipes at home Now let’s fry them in a frying pan. First, salad oil. Here we put all the mushrooms in the bouillon. The pan is full already.

Before you start frying, make sure to get the oil all over the mushrooms. This will speed up the cooking process. Then we add half of this salted kelp. So going to add a little bit of salt so that the mushrooms will release their water more easily.

This will give the mushrooms a delicious, concentrated flavor. Now let’s put it on the fire. Heat: High medium heat. Stir once when you hear the sizzling sound. The mixture is gradually wilted. Can you see that there is a little less bulk than before?

Then going to spread it all over the pan and now we’re going to work on browning it. It will continue to burn for roughly 1 minute without moving. As they start to brown, turn them over to flip them lightly.

I think it would be just right if you flip them over one minute at a time. This way, the water will be removed together and the flavor will be more concentrated. Flipped over. Just be careful not to burn it here. I think it’s time to go. It has browned deliciously like this.

Fry the mushrooms like this. The mushrooms are now ready. Already, this just looks delicious. Easy recipes at home rice should also be soaked for 30 minutes, drained, and then rinsed once. Now you’re out of water. Then I add sake, mentsuyu, and salted kelp left over here.

Then you put in the 2 cups scale, because this time you are cooking 2 cups of rice. 2-cup scale at the place where white rice is usually cooked. Then mix gently once you have done so. And now… here it is. Put the grilled mushrooms on top. Spread them all over. Set like this.

Now let’s cook rice normally. Then I would like to wait another hour. Rice is finished cooking. Now I would like to open it. Open. Ta-da. It looks delicious like this. It’s full of mushrooms. It’s hot. Looks delicious. Look at this boiled rice. Looks delicious. Easy recipes at home

This is how you cook rice with mushrooms. This is how it turned out. The mushrooms are plentiful, and the roasted rice here and there is very tasty. I’m already covered in mushrooms. The firmness of the rice is just right. It’s done. Now, I would like to eat Let’s eat. Looks delicious. Let’s eat.

It is very delicious. It is full of flavor. The mushrooms have a variety of textures, so I think you will enjoy that as well. Also this salted kelp is doing a good job. Easy recipes at home Please subscribe to my channel It was finished deliciously today.

This is the key to cooking rice with mushrooms this time. First of all, I used four kinds of mushrooms this time: maitake, eringi, shimeji, and shiitake. I think about 300-400g is about right for all of them. This takikomi-gohan contains three flavor components.

The first one is guanylic acid, which is a flavor component found in mushrooms. Glutamic acid is a flavor component found in kelp, etc. In this case, I used salted kelp, which is readily available.

Inosinic acid is found in animal products such as bonito flakes, chicken, pork, etc. This time I used mentsuyu (Japanese soup stock made from bonito flakes). I used ingredients that are easily available. When these three ingredients are combined, they create a synergistic effect of flavor and make a very tasty takikomi gohan.

The mushrooms are browned and then rehydrated in a frying pan, which concentrates the flavor and makes the rice even tastier. Grill over medium-high heat for about 1 minute, turn over after 1 minute, and repeat until the original amount of mushrooms is reduced to half or one-third of the original amount.

I added a little salted kelp when grilling the mushrooms. The salt helps the mushrooms to release their water content, which in turn concentrates the flavor of the mushrooms. Please try it this way. A little extra effort makes takikomi-gohan even more delicious. The ingredients are easy to find and very simple to make.

Easy recipes at home Today I made rice with mushrooms. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much.

So that’s all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは☆料理研究家のゆかりです♪
今回は、きのこの炊き込みご飯を作りました☆味付け簡単！旨味たっぷりな炊き込みご飯です。きのこは4種類使いましたが、お好みのきのこでOKです♪炊飯器でも簡単に美味しい絶品な炊き込みご飯になります。おこげもできて、やみつきになる炊き込みご飯です。とても美味しいので、ぜひ作ってみてください♪

Hello ☆ I’m a culinary expert ♪
This time, I made rice cooked with mushrooms ☆ Easy to season! It is a cooked rice with plenty of umami. I used 4 kinds of mushrooms, but you can use your favorite mushrooms ♪ You can easily make delicious cooked rice with a rice cooker. It’s an addictive dish that can be squeezed. It’s very delicious, so please try it!
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【材料】
・米 2合
・舞茸 100g
・えりんぎ 100g
・しめじ 100g
・椎茸 100g
・塩昆布 15g
・調理酒 大さじ2.5
・めんつゆ 大さじ2.5
・サラダ油 適量

【ingredients】
・ 2 go Rice
・ 100g Maitake mushroom
・ 100g King trumpet
・ 100g Shimeji mushroom
・ 100g Shiitake mushroom
・ 15g Salt kelp
・ 2.5 tbsp Cooking liquor
・ 2.5 tbsp Mentsuyu
・ Vegetable oil
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