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Ingredientes
- 2 med dry shiitake mushrooms
- 2 c. rinsed short- or possibly medium-grain rice preferably shinmai
- 2 1/3 c. water (use 3 tblspns less water if using shinmai)
- 1 jar chestnuts in heavy syrup - (7 ounce) liquid removed
- 1 sm sweet potato peeled and diced
- 1 tsp salt
- 2 Tbsp. light soy sauce (usukuchi shoyu)
- 2 Tbsp. mirin
- 1 Tbsp. toasted sesame seeds Radish sprouts (kaiwari daikon) (optional)
Direcciones
- Soak mushrooms in a bowl of hot water 30 min. Squeeze dry; cut off stems. Dice mushrooms.
- In a 3-qt saucepan, combine rinsed rice and water; soak 15 min. Rinse chestnuts to remove syrup. Drain well; cut into quarters. Add in mushrooms, chestnuts, sweet potatoes, salt, soy sauce and mirin to saucepan with rice; stir. Bring to a boil. Reduce heat to low. Cover saucepan with a tight-fitting lid. Simmer 15 min.
- Remove from heat. Let stand, covered and undisturbed, 10 min. Carefully break up rice mix with a dampened wooden rice paddle or possibly spatula. Spoon rice mix into serving bowls. Sprinkle with sesame seeds and radish sprouts.
- This recipe yields 3 or possibly 4 servings.
- Comments: Typhoons and red dragonflies are harbingers of Japanese autumn. So are burnished red maple leaves and shinmai, the first rice of the season.
- Celebrate the majesty of fall and serve this bountiful rice dish, with chestnuts, sweet potatoes and shiitake mushrooms.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 3 servings | |
| Calories 544 | |
| Calories from Fat 17 | 3% |
| Total Fat 2.04g | 3% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1404mg | 59% |
| Potassium 284mg | 8% |
| Total Carbs 114.77g | 31% |
| Dietary Fiber 5.7g | 19% |
| Sugars 1.54g | 1% |
| Protein 10.76g | 17% |
