Japanese mushroom, chestnut & pumpkin pilaf

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• livi

  17 January 2008

  livi commented on this recipe

  i was disappointed with this recipe, It wasn't very tasty

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• livi

  17 January 2008

  livi rated this recipe

  

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• Alder

  26 August 2011

  Alder rated and commented on this recipe

  

  I made this dish twice already and my husband and I liked it very much. There is a problem with the rice-stock ratio though; it needs adjusting.

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• Ava

  05 April 2013

  Ava rated and commented on this recipe

  

  Really nice! We just used normal mushrooms and added an onion at the same time to give another flavour. The sesame seeds were especially good.

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Ingredients

• 6 dried shiitake mushrooms , soaked for 30 minutes in 400 ml chicken stock (or 6 fresh shiitake mushrooms)
• 2 tbsp mirin, sake or dry sherry
• 1 tbsp soy sauce
• 100g rice , rinsed
• 150g pumpkin , cut into chunks
• 1 tbsp sesame seeds , toasted
• 1 x 200g vaccum pack cooked, peeled chestnuts (Merchant Gourmet do good ones)

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 30 mins

Cook 20 mins

Vegetarian

Ingredients

• 6 dried shiitake mushrooms , soaked for 30 minutes in 400 ml chicken stock (or 6 fresh shiitake mushrooms)
• 2 tbsp mirin, sake or dry sherry
• 1 tbsp soy sauce
• 100g rice , rinsed
• 150g pumpkin , cut into chunks
• 1 tbsp sesame seeds , toasted
• 1 x 200g vaccum pack cooked, peeled chestnuts (Merchant Gourmet do good ones)

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