Mixed Mushroom Rice Bowl
Ingredients
- 1 tsp olive oil
- 2 cloves garlic minced
- 100 g maitake mushrooms hen-of-the-woods
- 200 g enoki mushrooms cut into 2cm pieces, trim roots before using
- 50 g fresh shiitake mushrooms sliced
- 1 tbsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp sake dry white wine or water as substitute
- 1 tsp yellow miso paste (awase)
- 1 tsp mirin
- ¼ tsp salt
- 10 g butter preferably unsalted
- ground black pepper to taste
- 2 ptns cooked Japanese short-grain rice or calrose
- toasted sesame oil to taste
- finely chopped green onions to taste
- crispy fried onion to taste, or garlic chips
Instructions
- Cut your choice of mushrooms into bitesize pieces (I used 100 g maitake mushrooms, 200 g enoki mushrooms and 50 g fresh shiitake mushrooms). Heat a pan over medium and add 1 tsp olive oil. Once hot, add 2 cloves garlic (minced) and the mushrooms. Stir fry until lightly golden and the garlic fragrance fills the air.
- Mix 1 tbsp Japanese soy sauce (koikuchi shoyu), ½ tbsp sake, 1 tsp yellow miso paste (awase) and 1 tsp mirin in a small bowl until smooth.
- Sprinkle the mushrooms with ¼ tsp salt and mix, then pour the sauce into the pan and mix until everything is evenly coated. Cover the pan with a lid and reduce the heat to medium-low. Steam for 4 minutes.
- Remove the lid and turn off the heat. Add 10 g butter and ground black pepper, mix until the butter melts and creates a glossy coating.
- Divide 2 ptns cooked Japanese short-grain rice into serving bowls and arrange the mushroom mixture on top. Drizzle with toasted sesame oil and top with finely chopped green onions and crispy fried onion. Enjoy!
Notes
- Use a mix of mushroom types for the best texture and umami flavor.
- Always trim and discard the tough ends of enoki mushrooms before cooking.
- For a vegan version, replace butter with a plant-based alternative.
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