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Recipe courtesy of JA ZENNOH



Serves: 4




[Mushroom pilaf]

  • 360g JA Rice, rinse and drain in a colander
  • 1¾ cups water
  • 200g sliced pork leg, cut into bite sizes and sprinkle some salt and pepper
  • 1 pack Shimeji mushroom, separated into small bunches.
  • 3 fresh shiitake mushroom, slice caps thinly.
  • Discard hard parts of the stems and tear the remaining into small pieces.
  • 4 mushrooms, cut into quarters
  • 1 stick Eryngi mushroom, cut into strips
  • 1 tbsp vegetable oil
  • 2 tbsp butter
  • ½ tbsp consommé powder
  • 1½ tbsp soy sauce
  • 2 tbsp sake (rice wine)
  • Desired amount of salt
  • Desired amount of Japanese Parsley Mitsuba, chopped

[Sweet potato soup]

  • 300g sweet potato, peel skin and cut into bite sizes
  • 2 cups water
  • 1 tsp consommé powder
  • 2 pieces bay leaf
  • 1½ cups milk
  • Desired amount of salt
  • Desired amount of pepper
  • Pinch of cinnamon powder (optional)



[Mushroom pilaf]

  1. Set rice and water in rice cooker and let it sit for 30 minutes.

  2. Heat vegetable oil and 1 tbsp butter in frying pan. Then sauté pork, shimeji mushroom, shiitake mushroom, mushroom and eryngi mushroom together.

  3. Transfer the ingredients prepared in Step 2 to the rice cooker and add consommé powder, soy sauce, sake and salt, then cook.

  4. *Start cooking soup*

  5. When cooked, mix 1 tbsp butter and serve on a plate. Sprinkle Japanese parsley Mitsuba.

[Sweet potato soup]

  1. Put water, consomme powder, bay leaf and sweet potato in a pot and simmer until the sweet potato becomes tender. Let it sit to cool briefly then remove bay leaf and pass through blender.

  2. Return to pot and add milk then boil. Season with salt and pepper. If desired, sprinkle cinnamon powder.