January 17, 2006
Main bento: three-mushroom and tofu rice, stir-fried snowpeas, chicken katsu with tonkatsu sauce (non-GF), and persimmon wedges.
Snack bento: more persimmon, Asian pear chunks, and a mini choux-ala-creme (non-GF).
The chicken katsu was leftover from dinner last night. The three-mushroom rice was super easy to make using my rice maker.
2 rice-cooker cups of uncooked rice
2 oz. cremini mushrooms
4 oz. shiitake mushrooms
4 fresh shiitake mushrooms
2 tbsp. tamari
1 tbsp. sake
1/2 tbsp. mirin
- Rinse the rice and drain.
- Clean the mushrooms and chop. Thinly slice the shiitake. Rinse the aburage with boiling water, then julienne.
- Put the rice in a rice cooker and add the tamari, sake, mirin, and salt. Then add the water to the 2-cup level.
- Lay the mushrooms and tofu on top of the rice. Then close the lid and start the rice cooker. When the rice is done, gently fold the mushrooms and tofu into the rice.
This is a great recipe for busy mornings, especially if you clean and precut the mushrooms and tofu the night before. I just poured everything in, turned on the rice maker and went about getting ready. It was done by the time (and probably before) I was ready for work. :)
*Use gluten-free products.
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