This Japanese mushroom rice is incredibly simple but with amazing, earthy flavors. A delicious versatile side.
Prep time: PT5M
Cook time: PT15M
Total time: PT20M
Rating
5 stars (2 reviews)
Keywords
mushroom rice
Ingredients
3/4 cup sushi rice ((can use other short grain rice))
1 oz shitake mushrooms ((fresh))
1 1/2 oz oyster mushrooms ((or other Asian mushrooms))
1 cup water
1 pinch salt
1 tbsp soy sauce
1 tbsp mirin ((rice wine))
1 tbsp sake
Categories
Side Dish
Cuisine
Japanese
Steps
Rinse the rice well to remove excess starch.
Trim the stems off the mushrooms, removing any woody parts, and cut into thin slices.
Put the rice, water, salt, soy sauce, mirin, sake and mushrooms in a pan and cover.
Bring to a boil, reduce to a simmer and cook until the liquid has been absorbed and the rice is cooked. Serve warm.
Nutitrion
Serving Size: 1 serving
Calories: 296 kcal
Carbohydrates: 63 g
Protein: 7 g
Fat: 1 g
Saturated Fat: 1 g
Sodium: 604 mg
Sugar: 3 g
Reviews
Timus on 2022-09-30 (5 stars): For those of us that pick our own wild mushrooms, this is a wonderful recipe that works particularly well with ceps (porcini). Leftovers fry up beautifully (think egg fried rice) the next day too. A drizzle of homemade Rayu really sets it off.
Jocelyn on 2019-09-09 (5 stars): I think I'm in love. I adore all the flavors in this recipe!
