Chef Seiko's Mushroom Rice and Shumai [Japanese Cooking] - Dining with the Chef
Watch the full episode for more details on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/shows/2019396/?cid=wohk-yt-2505-dwc396-hp
Learn more about Japan on NHK WORLD-JAPAN!
https://www3.nhk.or.jp/nhkworld/en/shows/?cid=wohk-yt-2505-dwc396-hp
Discover the art of Japanese cuisine with rising star Chef Harada Annabell Seiko. In an exclusive class, she introduces seasonal dishes, including her signature mushroom recipes.
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(1) Mushroom and Chestnut Rice
Ingredients (Serves 5)
– 600 g short-grain rice
– 150 g maitake mushrooms
– 90 g shimeji mushrooms
– 80 g shiitake mushrooms
– 120 g seri (Japanese parsley)
– 7 chestnuts
– 650 ml dashi
– 40 ml sake
– 30 ml usukuchi soy sauce
– A pinch of salt
For the dashi:
– 30 g kombu kelp
– 30 g katsuobushi
– 2000 ml soft water
*Dashi: Soak the kombu in water for at least 3 hours and simmer for 10 minutes. Turn off the heat, add the katsuobushi and set aside for 5 minutes. Strain through a paper towel.
Directions
1. Gently rinse the rice in water, and drain. Quickly scrub the rice. Rinse again with water, drain and set aside for at least 30 minutes.
2. Separate the maitake and shimeji mushrooms by hand, and cut into bite-sized pieces. Slice the shiitake mushrooms into 2 to 3mm slices. Then heat in an oven at 170 degrees Celsius for 10 minutes.
3. Peel the chestnuts, removing the outer hard shell and thin inner skin, then soak in water.
4. Put the rice in a donabe (earthenware pot) and add the dashi, seasoned with sake and usukuchi soy sauce.
5. Place the mushrooms and chestnuts on top of the rice. Put the lid on the donabe, and place over high heat until it reaches a rolling boil in the center. Then turn off the heat and let it sit for 13 minutes.
6. Cut the leaves and stems of the seri into 1cm pieces, and finely chop the roots.
7. Heat over high heat until you hear a crackling sound. Turn off the heat. Scatter the seri over the rice. Mix gently to fluff the grains. Serve in bowls and sprinkle salt on the chestnuts.
(2) Mushroom Shumai
Ingredients (For 24 dumplings)
– 60 g button mushrooms
– 50 g shiitake mushrooms
– 250 g ground pork
– 190 g pork belly
– 100 g onion
– 75 g renkon (lotus root)
– 25 g potato starch
– 24 shumai wrappers
– 30 g beaten egg
For the seasonings:
– 5 g salt
– 6 g sugar
– 20 g soy sauce
– 13 g oyster sauce
– 10 g sesame oil
Directions
1. Slice the button and shiitake mushrooms thinly, then heat in an oven at 170 degrees Celsius for 10 minutes.
2. Chop the pork belly and mix with the ground pork. Add the seasonings and beaten egg, and mix well.
3. Chop the onion. Peel and cut the renkon into small cubes, then soak in water.
4. In a separate bowl, combine the onion, renkon, potato starch and mushrooms. Add to the meat mixture and mix together.
5. Place about 35g of filling in a shumai wrapper. Form a ring with your fingers and gently hold the wrapper, then press the filling in using a spatula.
6. Set the shumai in a steamer filled with boiling water. Steam for about 15 minutes, and they’re ready to serve.
