How to Make Ultimate Asian Mushrooms & Garlic Mazegohan

Asian Mushrooms & Garlic Mazegohan
Asian Mushrooms & Garlic Mazegohan

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, asian mushrooms & garlic mazegohan. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious. Find asian mushrooms stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. According to Chinese traditional medicine, many types of mushroom affect the eater's physical and emotional wellbeing.

Asian Mushrooms & Garlic Mazegohan is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Asian Mushrooms & Garlic Mazegohan is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have asian mushrooms & garlic mazegohan using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Asian Mushrooms & Garlic Mazegohan:
  1. Prepare 2 cups (*180ml Cup) Japanese Short Grain Rice
  2. Prepare 400 ml Chicken Stock *OR Stock of your choice
  3. Take 1/4 teaspoon Salt *add more or less according to the saltiness of the stock
  4. Prepare 2 tablespoons Oil OR Butter
  5. Take 2 cloves Garlic *finely chopped
  6. Take 400 g Asian Mushrooms *Today I used Shiitake, Shimeji and King Oyster
  7. Make ready 1-2 tablespoons Sake (Rice Wine)
  8. Get Salt & Pepper
  9. Take 1 tablespoon Soy Sauce
  10. Make ready Spring Onion OR Parsley *finely chopped
Steps to make Asian Mushrooms & Garlic Mazegohan:
  1. Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this a few more times until water flows through clear.
  2. Drain the Rice and place it into the rice cooker’s inner pot. Add Chicken Stock (OR Stock of your choice) and Salt, and press ‘COOK’ button to start cooking.
  3. While the Rice is cooking, prepare Mushrooms. Clean them, and cut into bite-size pieces. If you use Shimeji, cut off the bottom and tear into smaller pieces.
  4. When the rice is cooked, heat Oil (OR Butter) and Garlic in a large frying pan over low heat. When aromatic, raise the heat to medium high, and cook Mushrooms. *Note: Some Mushrooms can be cooked very quickly. Please cook them accordingly.
  5. When almost cooked, add Sake (Rice wine) that will help steam-cook the Mushrooms and add extra Umami. Season with Salt & Pepper, add Soy Sauce, and remove from the heat. Then add to the cooked Rice and mix to combine.
  6. Sprinkle with chopped Spring Onion (OR Parsley) and serve.

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