Scallop and Mushroom Soymilk Rice Gratin
Soymilk for delicate flavor balance
- Nutrition facts are for one serving.
- Time to cook in an oven is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Rinse the rice in cold water and drain.
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Cut both the enoki and shimeji mushrooms into 2 cm (0.8 in.) lengths. Thinly slice up the onion. Cut the green onion into 1 cm (0.4 in.) lengths.
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Heat 1 tsp of olive oil and saute the onion slices. Next, add in the mushrooms and carefully stir-fry without scorching until softened.
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Heat the bouillon in a pot, add in (1) and simmer together for 5 to 6 minutes. Next, add in (3), the soymilk, canned scallops with juice and the green onions. Mix together well and season with (A).
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Spread a small amount of butter into the bottom of a gratin dish, add in (4), sprinkle on the cheese, drizzle on 2 tsp of olive oil and place in a preheated oven at 220 C (428 F) and bake for 10 to 12 minutes until the surface becomes golden brown.
Cooking Basics
The base of king oyster mushrooms is somewhat hard and tough, so please use a knife to shave this portion off.
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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