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Steamed Shiitake Mushrooms Rice, Rice and Porridge, Korean Recipe, Korean Food Recipe
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STEAMED SHIITAKE MUSHROOMS RICE

INGREDIENTS :

227g shiitake mushrooms, 2 cups of korean short-grain rice, 5 cloves of garlic, 2 cups of hot water, 2.5 cups of lukewarm water, 1t oil, 2t sesame oil.

PREPARATION :

1. Wash rice under cold running water till the water through it is completely clear; Soak in 2.5 cups of lukewarm water for 30 minutes; Leave in the strainer to drain for 60 minutes.
2. Rinse shiitake mushrooms and drain; Wrap with kitchen paper and squeeze out as much liquid as possible; Cut off the stems; Slice the remaining.
3. Peel, rinse and mince garlic.
4. Heat a non-stick skillet over a high heat; Add sesame seeds; Stir-fry over a high heat till dry; Turn to a medium heat; Stir-fry till golden and fragrant with a crackling sound (around 20 minutes); Turn off the heat.
5. Add 1t oil to a non-stick skillet; Swirl the skillet around to evenly coat the bottom; Heat over a high heat; Turn to a low heat; Add the garlic; Stir-fry over a low heat till fragrant; Add the shiitake mushrooms; Stir-fry over a low heat for 6 minutes; Turn off the heat; Add 2t sesame oil; Stir to mix well; Set the shiitake mushrooms aside.
6. Pour 2 cups of hot water to a heavy-based non-stick pot; Add the rice; Bring to the boil over a medium-high heat; Turn to a medium heat; Cover the pot with its lid; Cook over a medium heat for 10 minutes; Uncover; Add most of the shiitake mushrooms; Stir to mix; Turn to a low heat; Arrange the remaining shiitake mushrooms on the top of the rice; Cook over a low heat for 13 minutes; Cover the pot with its lid again; Turn to a very low heat; Cook for 15 more minutes; Turn off the heat; Carefully remove the shiitake mushrooms on the top; Fluff the rice with a wooden spoon; Arrange the rice mixture in serving bowls; Top each with the remaining shiitake mushrooms; Sprinkle with the sesame seeds; Serve hot.