Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, rice salad with tomatoes, shimeji mushrooms, and watercress. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress is something which I’ve loved my whole life.

Instead of plain cooked rice, how about shimeji gohan ("rice with shimeji mushrooms") - rice seasoned with dashi and soy sauce, cooked with mushrooms and chicken? It is surprisingly simple to make and so tasty that it can be eaten by itself with nothing else! If you replace chicken with other.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook rice salad with tomatoes, shimeji mushrooms, and watercress using 13 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress:

1. Make ready 2 tsp Kombu garlic olive oil (See step 1)
2. Get 1/3 Onion
3. Get 30 grams Shimeji mushrooms
4. Prepare 1 tbsp Sake
5. Get 1 tsp Black vinegar
6. Prepare 1 1/2 bowls' worth Hot cooked white rice
7. Make ready 2 Cherry tomatoes
8. Make ready 1 tsp Miso
9. Take 1 Salt
10. Get 1 Coarsely ground black pepper
11. Prepare 1 tsp Soy sauce
12. Make ready 1 1/2 stalks Watercress
13. Prepare 1 Toasted sesame seeds

Miso-Charred Mushrooms and Black Rice Salad. Made of brown rice, asparagus, shiitake mushrooms, green peas, green onions, pecans, and one of my favorite fresh herbs, tarragon. I tried the Rice salad with asparagus and Shiitake mushrooms and found it delicious. Heat up some water in a pot.

Steps to make Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress:

1. Finely shred some kombu left over from making dashi stock. Add some grated garlic, and a portion of olive oil that is equal that of the other ingredients. Combine and set aside.
2. Select the small caps of shimeji mushrooms and shred with your hands.
3. Add 1 teaspoon of the kombu-garlic mixture, and 1 teaspoon of the olive oil from Step 1 and add to a frying pan. Turn the heat to medium.
4. Mince the onion and add it to the pan to sweat.
5. When the onion becomes transparent, add the sake and cook briefly.
6. Remove the ingredients from the frying pan and put them in a bowl. Add the black vinegar, and mix well.
7. Add the rice to the bowl. Roughly mince the cherry tomatoes and add them as well.
8. Stir in the miso, and season with salt and pepper. Lastly, add the soy sauce, and adjust the flavor to your liking.
9. Add the toasted sesame seeds and chopped watercress. Gently mix everything together.
10. Serve the rice salad up in small dishes, and you are finished.
11. The recipe makes enough for 3 servings as a side dish. You want to use a small dish, like you might use to serve gelatin or pudding.
12. If you would rather serve this as part of the main dish, it will make about 1.5 servings.

Shimeji mushrooms (シメジ) are a group of mushrooms native to East Asia and northern Europe. Characterized by their long stems and petite From soups, stews, noodles, salads to rice bowls, Shimeji mushrooms are widely used in Japanese cuisine. Both caps and stalks of shimeji are edible. Shimeji mushrooms have a sharp umami flavor and a piquant aroma. The firm chewy texture softens when cooked.

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