CookEat Recipe
Shiitake and Rice Soup
Fresh shiitake mushrooms, aubergine and rice simmer with onion and sake. Chives finish the soup after a short rest.
Method
Steps
Step 1
Use dry white rice, weigh it before cooking and rinse it. Slice fresh shiitake caps and discard tough stalks; dice aubergine into 1 cm cubes and chop onion and chives. Weigh sake as listed.
Step 2
Heat olive oil in a 4 litre saucepan over medium heat. Cook onion, mushrooms and aubergine for 8 minutes. Add sake and simmer for 2 minutes, then add rice and 2000 ml water once.
Step 3
Bring to a boil, partially cover and simmer for 18–22 minutes until rice and aubergine are tender. Rest off heat for 4 minutes, stir in chives and serve.
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Cooked 6 times