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Maitake mushrooms (Grifola frondosa), also known as tree mushrooms, sheep’s heads, or sheep’s heads, are harvested deep in the mountains from September to October each year.
Since it can also be grown in large quantities, supermarkets and other stores sell it all year round, and it tastes better when it’s in season.
Recently, the Twitter account (@zennoh_food) of Zennoh’s public relations department of Japan’s National Agricultural Association revealed a delicious way to eat maitake mushrooms: turn them into delicious mushroom bibimbap!
First rinse the rice and soak it in a rice cooker for 30 minutes. After 30 minutes, pour out the water, add 1 tablespoon of soy sauce and sake per cup of rice, a pinch of dashi powder (or 2-3 tablespoons of liquid dashi), and add water until the liquid reaches the mark in the rice cooker indicating the amount of rice that you are preparing.
Then take the appropriate amount of maitake mushrooms, separate the branches, put them in the rice cooker, cook the rice, and you’re done.
According to Zen-No, the aroma of maitake mushrooms in the air during cooking is sure to make you salivate.
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Post time: Nov-04-2022