Join us for Chef in the Market cooking demonstrations to celebrate height-of-the-season market ingredients. Market-goers can watch as Chefs prepare delectable dishes, while sharing skills and ingredient knowledge. Find our Chef in the Market stage at PSU Farmers Market near SW Park Avenue & Montgomery Street on Saturdays June 1 through October 5. Demonstrations start at 10 a.m. and include a sample of the day’s recipe.
Chef Naoko Tamura of Shizuku will be making Steamed Maitake Mushroom Rice and Miso Soup.
The 2019 season of Chef in the Market is generously sponsored by Amica Insurance.
Steamed Maitake Mushroom Rice
(serves 5–8 people)
- 3 cups Japanese short grain white rice
- 3 cups water
- 1% dried seaweed kombu
- 0.8% salt
- Half tbsp soy sauce
- Half tbsp sake or sweet sake mirin
- 20% maitake mushroom
- Optional: 10% chicken, pork, clam or any other protein if you like.
PFM Miso Soup
Dashi (broth) —
- 4 liter water
- 1% bonito flake
- 5-6% Miso
- Topping green onion, chili pepper
Add seasonal ingredients such as: onions, pork, napa cabbage, mushrooms