• 6 dried shiitake mushrooms, cube or concentrate
  • 6 fresh shiitake mushrooms
  • 2 tbsp mirin, sake or dry sherry
  • 1 tbsp soy sauce
  • 100g rice, rinsed
  • 150g pumpkin, cut into chunks
  • 1 tbsp sesame seeds, toasted
  • 200g pack chestnuts, cooked and peeled


  • STEP 1

    Put the rice, pumpkin, chestnuts, soy sauce and mirin in a small casserole with a lid, lay the mushrooms on the surface stalk-side down.

  • STEP 2

    Pour the chicken stock over the rice to cover it by about ½ cm, bring to a simmer, cover and cook for 15 minutes or until the rice is tender.
    Sprinkle with sesame seeds before serving.


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