Mushroom and Beef Claypot Rice
Claypot rice featuring marinated beef and shiitake mushrooms, braised together with soaked rice.
Ingredients
Rice (soaked beforehand for 1 hour)
150 g
Beef (cut into thin slices, marinated for 15 minutes)
150 g
Shiitake mushrooms (soaked until soft beforehand, cut into strips)
3
Shredded ginger
a pinch
Salt
to taste
Soy sauce
to taste
Cooking wine
to taste
Cornstarch
to taste
Oil (for marinating and greasing the pot)
to taste
Chopped scallions (sprinkled before serving)
to taste
Instructions
1
Prepare the ingredients
Rinse the rice and soak it for 1 hour ahead of time. Soak the shiitake mushrooms until soft as well.
2
Marinate the beef
Cut the beef into thin slices, then add salt, soy sauce, cooking wine, cornstarch, oil, and shredded ginger. Mix well and marinate for 15 minutes.
3
Combine the ingredients
Once the mushrooms are softened, cut them into strips and add them to the beef, mixing well to combine.
4
Stew
Grease the inside of the claypot with oil, then pour in the soaked rice. Start with medium heat; once the water comes to a boil, reduce the heat. When the rice begins to bubble and form rice eyes, add the marinated mushrooms and beef, spread them out with chopsticks, cover, and continue to simmer on low heat for 5-10 minutes.
5
Serve
Turn off the heat and let it rest for another 10 minutes before lifting the lid. Sprinkle with chopped scallions, close the lid again for 1-2 minutes, and it is ready to eat.
