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

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, rice salad with tomatoes, shimeji mushrooms, and watercress. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Great recipe for Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress. I had planned to use some leftover cooked rice to make rice croquettes, but somewhere during the process I realized my rice was too wet to work with, so I changed plans and added watercress to make a rice salad. Add in (A) and the canned tuna. Serve into bowls, then sprinkle on the cheese and parsley.

Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook rice salad with tomatoes, shimeji mushrooms, and watercress using 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress:
  1. Make ready 2 tsp Kombu garlic olive oil (See step 1)
  2. Prepare 1/3 Onion
  3. Prepare 30 grams Shimeji mushrooms
  4. Get 1 tbsp Sake
  5. Prepare 1 tsp Black vinegar
  6. Make ready 1 1/2 bowls' worth Hot cooked white rice
  7. Get 2 Cherry tomatoes
  8. Prepare 1 tsp Miso
  9. Get 1 Salt
  10. Get 1 Coarsely ground black pepper
  11. Get 1 tsp Soy sauce
  12. Take 1 1/2 stalks Watercress
  13. Get 1 Toasted sesame seeds

In a shallow bowl, arrange tomatoes, taro, gnocchi, and mushrooms in the center. Ladle consommé into bowl and top with watercress garnish. Five spices roasted duck, French beans, sugar snap peas, ripe mango, pomegranate seeds and dark soy sauce dressing. Wild rocket leaves, frisee, pomegranate seeds, watercress, top with grated Parmesan and balsamic vinaigrette.

Steps to make 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.

Five spices roasted duck, French beans, sugar snap peas, ripe mango, pomegranate seeds and dark soy sauce dressing. Wild rocket leaves, frisee, pomegranate seeds, watercress, top with grated Parmesan and balsamic vinaigrette. When young, the caps are dark brown, and as they mature they lighten to buff-tan with a white ring around the edges. The caps are also smooth, convex, firm, and are moist, but not slimy. In a shallow pot, add lemon juice, sugar, and enough water to cover orange zest and on low heat, cook until water has evaporated and mixture is bubbly.

So that’s going to wrap this up for this exceptional food rice salad with tomatoes, shimeji mushrooms, and watercress recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!