Mushrooms. Black pepper.
Risotto with dashi.
Build depth, one grain at a time.
Sautéed mushrooms, rice and coarsely ground black pepper. A starting point for exploring dashi in a dish usually built around stock.
Explore the method
What you’ll need.
Scale to your kitchenThis is an application idea, not a fixed-quantity recipe. Adjust the amount and strength to your ingredients.
Main ingredients
- Rice
- Mushrooms of your choice
Dashi & finishing
- MAGI DASHI SHIROShiro dashi concentrate
- Water
- Vegetable oil or similar & black pepper
Three steps to the finished dish.
- 01PREPARE
Begin with the aroma of mushrooms.
Cut and sauté the mushrooms in your chosen oil, then add the rice. Prepare the stock by diluting SHIRO with water.
KITCHEN NOTESHIRO contains salt. Allow for concentration as liquid evaporates.
- 02COOK
Build depth, one grain at a time.
Add dashi while cooking, watching the rice texture and liquid level. Adjust for your rice and cooking method.
KITCHEN NOTEIf it tastes too strong, add water rather than continuing to add dashi.
- 03FINISH
Finish with black pepper.
When the rice reaches your preferred texture, balance the aroma with black pepper and your chosen finishing fat.
KITCHEN NOTECheck salt at the end. If adding cheese, account for its salt too.
Three things to taste for.
Texture
The rice’s doneness and the moisture in the finished dish.
Strength
Salt concentration after reduction.
Aroma
The balance of mushrooms, dashi and black pepper.
