Aromatic Shiitake Mushroom Rice Cooked in a Pot
Delicious Shiitake Mushroom Rice Recipe Cooked in a Staub Pot
This Shiitake Mushroom Rice is a delightful main dish that awakens your appetite with the rich flavor of chewy shiitake mushrooms. You’ll love the subtle mushroom aroma and the tender texture. It’s so delicious when mixed with the savory and slightly spicy seasoning sauce, you might find yourself eating two bowls without any side dishes! Enjoy a wonderful meal that’s perfect for special occasions or any day.
Main Ingredients- 2 cups rice (approx. 360g)
- 2 cups water (approx. 360ml)
- 2 pieces of dried kelp (about 5x5cm)
- 5 shiitake mushrooms (medium size)
- 15g butter (1.5 Tbsp)
- 1 Tbsp tsuyu (Japanese soy sauce seasoning, approx. 15ml)
Seasoning Sauce Ingredients- 2 Tbsp white part of green onion (minced)
- 1 Korean green chili pepper (seeds removed and minced)
- 4 Tbsp soy sauce (approx. 60ml)
- 1.5 Tbsp gochugaru (Korean chili powder, approx. 15g)
- 1/2 Tbsp minced garlic (approx. 5g)
- 1 Tbsp sesame oil (approx. 15ml)
- 1 Tbsp toasted sesame seeds (approx. 10g)
- 2 Tbsp water (approx. 30ml)
- 2 Tbsp white part of green onion (minced)
- 1 Korean green chili pepper (seeds removed and minced)
- 4 Tbsp soy sauce (approx. 60ml)
- 1.5 Tbsp gochugaru (Korean chili powder, approx. 15g)
- 1/2 Tbsp minced garlic (approx. 5g)
- 1 Tbsp sesame oil (approx. 15ml)
- 1 Tbsp toasted sesame seeds (approx. 10g)
- 2 Tbsp water (approx. 30ml)
Cooking Instructions
Step 1
First, rinse the 2 cups of rice you’ll use for the pot rice thoroughly. Soaking the rice in water for about 30 minutes will result in fluffier, more separated grains. Drain the soaked rice in a sieve and set aside.
Step 2
The base of delicious pot rice is a flavorful broth! Add 2 pieces of dried kelp to 380ml of water and let it steep for about 10 minutes to extract a deep umami flavor. Gently wipe the kelp with a damp cloth before steeping to reduce any bitterness.
Step 3
Rinse the fresh shiitake mushrooms very lightly under running water. Only wash off any dirt; over-washing can diminish the mushroom’s aroma. Remove the tough stems and thinly slice the caps into strips about 0.5cm thick.
Step 4
Finely mince the green onion and Korean green chili pepper for the seasoning sauce. Using the white part of the green onion adds a nice fragrance, and removing the seeds from the chili pepper will provide a pleasant heat without being overwhelmingly spicy.
Step 5
Now, let’s make the delicious seasoning sauce! In a bowl, combine 4 Tbsp soy sauce, 1.5 Tbsp gochugaru, 1/2 Tbsp minced garlic, 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and finally 2 Tbsp water. Mix well. Add the minced green onion and chili pepper prepared earlier and mix again. Your flavorful seasoning sauce is ready!
Step 6
It’s time to melt the butter that will add richness to your shiitake mushroom pot rice. Place 15g of butter in the bottom of your pot (a Staub pot is recommended!). Melt it slowly over very low heat. Be careful not to burn the butter.
Step 7
Once the butter has melted, add the soaked and drained rice. Gently stir-fry the rice so that each grain is coated with butter. Lightly stir-frying the rice will make it firmer and more separated when cooked. Stir-fry for about 1 minute.
Step 8
Pour the 400ml of kelp-infused broth and 1 Tbsp tsuyu into the pot with the stir-fried rice. Tsuyu acts as a soy sauce base and adds umami, significantly enhancing the flavor of the pot rice.
Step 9
Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer until the liquid is mostly absorbed and the rice looks moist but not soupy. Gently stir the rice occasionally with a spatula to prevent it from sticking to the bottom, being careful not to mash the grains.
Step 10
When the liquid has mostly evaporated and the rice grains are visible, arrange the sliced shiitake mushrooms evenly over the top of the rice. Cover the pot tightly with the lid, reduce the heat to very low, and let it steam for 15 minutes. After turning off the heat, allow it to rest and steam for another 5 minutes. This allows the mushroom aroma to infuse into the rice, creating a deeper flavor. Enjoy your delicious meal!
