Soy-Steamed Japanese-Style Rice with Mushrooms and Tofu | MS: Tuesday Nights | Umami
Oppskrift av Fang fra MS: Tuesday Nights.
Ingredients
- 1½ cups Japanese-style short-grain rice, rinsed and drained
- 5 tablespoons soy sauce, divided
- Kosher salt and ground white pepper
- 14-ounce container extra-firm tofu, drained and cut into ½-inch cubes
- 8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
- 2 medium carrots, peeled and shredded
- 4 teaspoons finely grated fresh ginger
- 2 tablespoons mirin
- 2 tablespoons unseasoned rice vinegar
- 3 scallions, thinly sliced on diagonal
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