If you think that combining coconut with mushrooms and rice is a strange mixture, then you have never been to Japan. The exotic land of the rising sun has captivated more than one tourist with its unusual, but very tasty dishes. Try and you plunge into the world of Japanese cuisine.
It is necessary
- - champignons (300 g);
- - rice (5 tablespoons);
- - coconut milk (1/2 cup);
- - chicken broth (1.5 liters);
- - soybean oil (5 tablespoons);
- - garlic (3 cloves);
- - black pepper (1 pinch);
- - ginger (1/3 small root).
Instructions
Step 1
Cook rice until half cooked. Fill it with chicken broth.
Step 2
Cut the washed mushrooms into small cubes. Fry the mushrooms in soy oil in a skillet. Stir frequently during frying, achieving an even golden color of the mushrooms on all sides.
Step 3
Pour the mushrooms into the broth with rice. Add finely grated ginger. Cook for 30 minutes over medium heat.
Step 4
Add spices to the soup: black pepper and chopped garlic.
Step 5
Add coconut milk last. Cook the broth for another 5 minutes and turn off the heat. Cover the pot with a lid and leave the soup to brew for 10 minutes.
