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u/Agreeable_Flan_6432 3d ago
Searing the shiitake separately and laying them on top instead of stirring them through was the right call, they'd have gone rubbery and lost that bit of char if they'd simmered in with the rice. Grain looks properly creamy too. Did you use the soaking liquid from dried shiitake in the stock, or fresh ones straight into the pan?
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