Soy-Steamed Japanese-Style Rice with Mushrooms and Tofu
east asian, Japan, tofu, mushrooms, carrot, rice
Source: Umami
Ingredients
- Japanese-style short-grain rice, rinsed and drained
- tablespoons soy sauce, divided
- Kosher salt and ground white pepper
- ounce container extra-firm tofu, drained and cut into ½-inch cubes
- ounces fresh shiitake mushrooms, stemmed, caps thinly sliced
- medium carrots, peeled and shredded
- teaspoons finely grated fresh ginger
- tablespoons mirin
- tablespoons unseasoned rice vinegar
- scallions, thinly sliced on diagonal