Secret Recipe to Cooking Yummy Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress

Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress is the nomero uno that appears to most people’s mind when it comes to a perfect meal. Today, we will provide you instructions on preparing a appetizing Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress.

Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress

We hope you got benefit from reading it, now let’s go back to rice salad with tomatoes, shimeji mushrooms, and watercress recipe. To cook rice salad with tomatoes, shimeji mushrooms, and watercress you need 13 ingredients and 12 steps. Here is how you do that.

First of all, here are the ingridients that you should prepare to make Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress:

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

After readying the ingridients, now we are ready to make our delightful 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..

Mediterranean Sea Bass & Potato Bake. Melanie's Tomato and Black Olive Chicken with Feta Couscous. Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and spring onion until mushrooms are cooked and liquid has evaporated. Stir in chicken stock and rice.

Recipe : Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress

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