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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak dried shiitake mushroom in water 2 hours in advance, then cut into thin strips, making sure to keep the soaking water.
Watch out
Never discard the mushroom soaking water, otherwise the rice will lose its signature aroma.
Keep your fingers curled inward and hold the ingredients steady when using a sharp knife to avoid cuts.
Peel 1/3 carrot, cut off the four sides into a rectangular prism then slice into thin strips; cut 2 baby corn into small pieces; trim the roots of about 20 shimeji mushrooms and wash; chop 1 scallion into green onion flowers.
Watch out
Cut the four sides of the carrot flat before slicing, otherwise the round carrot will slip and cut your hand.
Wash 1/3 cup of short-grain rice, drain the water, and place it directly into the Vermicular 14cm cast iron pot.
Watch out
Drain the rice thoroughly after washing, otherwise it will affect the water ratio added later.
Pour the mushroom soaking water into a bowl, add 1 tbsp Japanese dark soy sauce, 1 tbsp Shaoxing wine, and 1/2 tsp sugar, mix well, then pour into a measuring cup and add water until slightly above the rice measurement line.
Watch out
Add slightly more water than the rice amount, otherwise the cooked rice will be too hard and uncooked in the center.
Pour the seasoned water mixture into the pot to just cover the rice, add 1/2 tbsp oil, then layer carrot strips, baby corn pieces, shiitake strips, and shimeji mushrooms in order, and finally cover with the lid.
Watch out
Must add 1/2 tbsp oil, otherwise the rice will be too dry and stick to the bottom of the pot during cooking.
Must use heat-resistant gloves or towels when moving or touching the hot cast iron pot, bare hands will cause severe burns.
First cook on medium-high heat until steam rises from the pot edges (indicating boiling inside), then reduce to minimum heat and cook for 8 minutes without opening the lid; turn off the heat and let simmer/steam covered for another 15 minutes.
local_fire_departmentMedium-high heat to minimum heat for 8 minutes, then simmer off-heat for 15 minutesWatch out
Never use high heat and never open the lid to peek during cooking, otherwise heat loss will result in uncooked or burnt rice.
Keep your face away from the steam vent when opening the lid to avoid steam burns.
After simmering for 15 minutes, open the lid, add chopped scallions for garnish, mix well, and serve in a bowl.
Watch out
Be careful of escaping hot steam when opening the lid to avoid facial burns.
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