Shiitake Mushroom and Ginger Dashi Rice

hana | gutfloral
hana | gutfloral
September 3, 2021
This Japanese home-style dish features rice, shiitake mushrooms, carrots, daikon radish, and ginger cooked in dashi. The steam from the Anova Precision Oven cooks the rice and vegetables evenly, resulting in fluffy rice and perfectly tender vegetables. The steam also rehydrates the dried shiitake mushrooms while adding more depth and flavor to the rice.
Prep Time
Cook Time
Shiitake Mushroom and Ginger Dashi Rice
2 cups
short-grain white rice
3 cups
2 Tbsp
2 Tbsp
gluten-free tamari
2 Tbsp
sesame oil
1 Tbsp
1 cup
dried shiitake mushrooms, halved
⅔ cup
julienned carrots
⅔ cup
julienned daikon radish
1 (1-inch) piece
fresh ginger, peeled and grated
Chopped scallions, for garnish
White sesame seeds, for garnish

1. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear

2. Prepare Rice

Place the rice in a fine-mesh strainer and rinse under cool running water until the water runs clear. Transfer to a baking dish. Add the dashi, sake, tamari, 1 tablespoon of the sesame oil, and the mirin. Mix well to combine. Let soak for 20 minutes.
Prepare Rice

3. Add Vegetables

Add the mushrooms, carrots, daikon, and ginger to the dish with the rice. Mix well. Continue to soak for 10 more minutes.
Add Vegetables

4. Cook

Transfer to the oven and cook until the rice and vegetables are tender, 20 minutes.
Sous Vide Mode: On
Steam: 100%
Temp: 212°F
Heat: Rear
00:20 Timer

5. Fluff, Garnish, and Serve

Drizzle the remaining tablespoon of sesame oil over the rice. Fluff, and then garnish with the scallions and sesame seeds. Serve hot. Leftovers can be stored in the refrigerator for up to 3 days.
Fluff, Garnish, and Serve
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