I love the many kinds of flavoured rice there are in Japan and this one is my favourite. If you see a variety of Asian mushrooms – shimeji, shiitake, enoki, maitake, king oyster mushrooms, you’ll have to try this recipe! The rice absorbs the umami and the aroma from the mushrooms and it is so delicious. You’ll be having seconds just of the rice!
Asian mushroom rice (serves 4)
Ingredients
- 2 cups short grain or sushi rice
- 2 cups of broth/stock of your choice
- 1.5 tbs tamari/shoyu
- 2 tbs cooking sake
- 300g assorted Asian mushroom – enoki, shimeji, shiitake, king oyster
- 1 chicken thigh or fried tofu cut into small pieces
- 1 spring onion thinly sliced
Method
- Wash and rinse the rice several times until the water is clear. Marinate the chicken or tofu in sake and tamari for 5 minutes.
- Cut the mushroom into smaller pieces – it’s good to have some shape left in the mushrooms. Put all the ingredients except for the spring onion in a saucepan or a rice cooker and cook according to the instructions. If using a saucepan, bring to boil and reduce the heat to the lowest setting and cook for 15 minutes.
- Once cooked, open the lid and sprinkle with spring onion and mix it through the rice lightly. Cover with a tea towel to let it sit for a few minutes.
- Serve in your rice bowl with gomasio (salt and toasted sesame) on top.