Japanese Mushroom Rice

Fluffy short-grain rice cooked with soy-seasoned shiitake and chestnut mushrooms and ginger.

TIME BREAKDOWN
Prep: 35 min
Cook: 30 min
Total: 1 hour 5 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 300g short-grain or sushi rice
  • 300ml cold water
  • 2 tbsp light soy sauce
  • 2 tbsp mirin
  • 1 tbsp sunflower oil
  • 150g shiitake mushrooms, sliced
  • 150g chestnut mushrooms, sliced
  • 2cm fresh root ginger, finely grated
  • 3 spring onions, finely sliced
  • 1 tsp toasted sesame oil

Method

  1. Rinse the rice in a sieve under cold running water until the water runs almost clear, then drain.

  2. Heat the oil in a heavy, lidded saucepan over a high heat and cook the mushrooms for 5 minutes until golden. Add the ginger and cook for 30 seconds. Add the soy sauce and mirin and stir for 1 minute.

  3. Add the rice and water, stir once and leave to soak for 15 minutes. Bring to the boil, cover tightly, reduce to the lowest heat and cook for 12 minutes without lifting the lid, then rest, covered, for 10 minutes.

  4. Fold the mushrooms through the rice, drizzle with the sesame oil and serve scattered with the spring onions.