Ingredients for 4 people:
- 2 cups of Koshihikari rice,
- 800 ml water,
- 200 ml soy milk,
- 50 ml saké,
- 20 g dried shiitake,
- 100 g leeks,
- 1 tablespoon of golden sesame oil,
- 10 g ginger,
- 5 g chives,
- 1 tablespoon of kombu seaweed powder,
- 2 teaspoons of salt,
- 2 tablespoons of freeze-dried soy sauce crystals.
Preparation of the shiitake risotto
1. In a mixing bowl, soak the dried shiitake for 3 hours in 800 ml of water. Drain the shiitake, remove and discard the stems. Reserve the soaking water. Thinly slice the shiitake, leeks and fresh ginger.
2. Place the rice in a mixing bowl and cover it with 5 cm of cold water, then stir it 40 times with your hand. The water will turn very white. Discard this water then rinse the rice two or three times in the bowl until the water runs clear. Drain the rice in a colander for 30 minutes.
3. In a saucepan, heat the sesame oil and sauté the shiitake, leeks and ginger.
4. Deglaze the sautéed vegetables with approximately 200 ml of shiitake soaking water + the soy milk + the saké + the powdered kombu seaweed and the salt.
Cook, stirring, until all the liquid has been fully absorbed.
Continue adding the soaking water in small amounts until it has all been absorbed by the rice.
5. Serve the risotto in bowls and garnish with chopped ginger, sliced chives and crispy soy puffs.
Did you know?
In Japan, crispy soy puffs are said to stimulate the appetite, shiitake to combat fatigue and ginger to bring a sense of calm.
