Vermicular | Sweet Chestnut and Mushroom Rice
2 rice cups (360 ml) plain white rice, rinsed 360 ml water 1 teaspoon Kosher salt Freshly ground black pepper, to taste 1 teaspoon sesame oil 15–20…
Keywords
- Vermicular
- Musui
- Kamado
- Oven Pot
- Vermicular Frying Pan
- Oven-Safe Skillet
- Japanese cookware
- Japanese cast iron
- Premium cast iron
- Enameled cast iron
- Lightweight cast iron
- Japanese rice cooker
- Japanese recipes
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Pepper mill
- Colander
- Measuring cup
- Measuring spoon
- Spatula
- Serving bowl
Ingredients
- 2 rice cups (360 ml) plain white rice, rinsed
- 360 ml water
- 1 teaspoon Kosher salt
- Freshly ground black pepper, to taste
- 1 teaspoon sesame oil
- 15–20 sugar-roasted chestnuts (150 g), shelled
- 2 eryngii (king oyster) mushrooms (100 g), cut into bite-sized pieces
- 4 shiitake mushrooms (80 g), stemmed and sliced
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