How to Prepare Favorite Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, rice salad with tomatoes, shimeji mushrooms, and watercress. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook rice salad with tomatoes, shimeji mushrooms, and watercress using 13 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress:

1. Get 2 tsp Kombu garlic olive oil (See step 1)
2. Prepare 1/3 Onion
3. Take 30 grams Shimeji mushrooms
4. Prepare 1 tbsp Sake
5. Take 1 tsp Black vinegar
6. Prepare 1 1/2 bowls' worth Hot cooked white rice
7. Prepare 2 Cherry tomatoes
8. Take 1 tsp Miso
9. Take 1 Salt
10. Make ready 1 Coarsely ground black pepper
11. Take 1 tsp Soy sauce
12. Take 1 1/2 stalks Watercress
13. Get 1 Toasted sesame seeds

Instructions to make Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress:

1. Finely shred some kombu left over from making dashi stock. Add some grated garlic, and a portion of olive oil that is equal that of the other ingredients. Combine and set aside.
2. Select the small caps of shimeji mushrooms and shred with your hands.
3. Add 1 teaspoon of the kombu-garlic mixture, and 1 teaspoon of the olive oil from Step 1 and add to a frying pan. Turn the heat to medium.
4. Mince the onion and add it to the pan to sweat.
5. When the onion becomes transparent, add the sake and cook briefly.
6. Remove the ingredients from the frying pan and put them in a bowl. Add the black vinegar, and mix well.
7. Add the rice to the bowl. Roughly mince the cherry tomatoes and add them as well.
8. Stir in the miso, and season with salt and pepper. Lastly, add the soy sauce, and adjust the flavor to your liking.
9. Add the toasted sesame seeds and chopped watercress. Gently mix everything together.
10. Serve the rice salad up in small dishes, and you are finished.
11. The recipe makes enough for 3 servings as a side dish. You want to use a small dish, like you might use to serve gelatin or pudding.
12. If you would rather serve this as part of the main dish, it will make about 1.5 servings.

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