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Welcome Cooking - Japan




250g sushi rice (i.e. short-grain rice), 1.25 cup of water, 1 piece of kombu (i.e. seaweed), 114g shiitake mushrooms, 60g shimeji mushrooms, 60g oyster mushrooms, 2 carrots, some spring onion, 1T oil, some salt.

1tsp mirin, some salt, 1/2T soy sauce, some ground black pepper.


1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 1.25 cups of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes; Arrange the hot rice in a sushi-oke (large and very shallow bowl); Fan the rice a bit; Cover with a clean moist but not wet cloth till ready to use.
2. Rinse carrots; Cut off both ends; Peel; Rinse and drain; Shred.
3. Cut off both ends of spring onion; Rinse and drain; Chop finely.
4. Rinse shiitake mushrooms; Drain; Trim off the stems; Slice.
5. Rinse shimeji mushrooms; Cut into sections.
6. Rinse oyster mushrooms; Cut into pieces.
7. Heat a non-stick skillet with 1T oil over a high heat; Add the carrot and all mushrooms; Add seasoning (2); Stir-fry over a high heat for 3 minutes; Lift them up; Add the rice from the step 1; Stir-fry over a high heat for 4 minutes; Add some salt; Stir-fry over a high heat for 2 minutes; Return the assorted vegetables to the skillet; Stir-fry over a high heat till mixed; Turn off the heat; Arrange in serving bowls; Garnish with some spring onion.