Hi, I am Joana. Today, I will show you a way to prepare rice salad with tomatoes, shimeji mushrooms, and watercress recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress Recipe

Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have rice salad with tomatoes, shimeji mushrooms, and watercress using 13 ingredients and 12 steps. Here is how you can achieve it.

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

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

Steps 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 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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Tags: Rice Salad with Tomatoes, Shimeji Mushrooms, and Watercress Recipe