Delicious Mushroom Rice Bowl: A Perfect Harmony of Chewy Mushrooms and Crispy Bacon
Easy King Oyster Mushroom Rice Bowl Recipe: A Top-Notch Lunch Menu with Satisfying Texture and Rich Flavor
This recipe for mushroom rice bowls is delicious with any type of mushroom! The combination of chewy mushrooms and savory bacon means you don’t need much seasoning to achieve a wonderfully flavorful dish. It’s perfect as a satisfying one-bowl meal.
Main Ingredients
- 1 bowl of warm rice
- 2 handfuls of king oyster mushrooms (approx. 100g)
- 1/4 onion
- 1 slice of bacon
- A small amount of carrot (approx. 20g)
- 1/2 stalk of green onion
- 1/2 Tbsp minced garlic
- 1 Tbsp cooking oil
- Pinch of salt
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (like Mirin)
- A dash of black pepper
- Sesame oil, to taste
Basic Broth
- 10 dried anchovies for broth
- 2 pieces of dried kelp (approx. 5x5cm each)
- 1 dried shiitake mushroom
- 2 cups water (400ml)
Thickening Slurry (Starch Mixture)
- 1/2 Tbsp cornstarch or potato starch
- 3 Tbsp water
- 10 dried anchovies for broth
- 2 pieces of dried kelp (approx. 5x5cm each)
- 1 dried shiitake mushroom
- 2 cups water (400ml)
Thickening Slurry (Starch Mixture)
- 1/2 Tbsp cornstarch or potato starch
- 3 Tbsp water
Cooking Instructions
Step 1
First, let’s make the basic broth that forms the foundation of this delicious mushroom rice bowl. In a pot, combine 2 cups of water, 10 dried anchovies, 2 pieces of kelp, and 1 dried shiitake mushroom. Bring to a boil over high heat. Once boiling, immediately remove the kelp (boiling kelp for too long can make the broth bitter). Reduce the heat to low and simmer for another 5 minutes. Then, strain out the anchovies and shiitake mushroom to get a clear broth.
Step 2
Prepare your mushrooms and vegetables. Tear or slice the king oyster mushrooms into bite-sized pieces. Slice the onion thinly, and cut the carrot into thin rounds or julienne strips. Chop the bacon into 1cm pieces. Finely chop the green onion, separating some for garnish and some for cooking.
Step 3
Make the starch slurry to thicken the sauce. In a small bowl, combine 1/2 Tbsp of starch (cornstarch or potato starch) with 3 Tbsp of water. Stir well until there are no lumps.
Step 4
Now, it’s time to stir-fry! Heat 1 Tbsp of cooking oil in a pan over medium heat. Add 1/2 Tbsp of minced garlic and sauté until fragrant, taking care not to burn the garlic. This step builds the aromatic base.
Step 5
Add all the prepared ingredients – king oyster mushrooms, onion, carrot, and bacon – to the pan with the fragrant garlic. Increase the heat to high and stir-fry for about 1 minute until the vegetables are slightly softened and the ingredients are lightly browned. Season lightly with a pinch of salt at this stage.
Step 6
Now for the flavorful sauce. Drizzle in 1 Tbsp of soy sauce and 1 Tbsp of cooking wine. Pour in 1 cup (approx. 200ml) of the prepared broth. Bring to a boil over high heat and simmer for about 2 minutes, allowing the flavors to meld with the ingredients.
Step 7
Thicken the sauce to your desired consistency. Reduce the heat to low. Gradually add the starch slurry while stirring constantly until the sauce thickens. Add it little by little to achieve the perfect thickness, rather than pouring it all in at once.
Step 8
Finally, add the finishing touches. Ladle the delicious mushroom mixture generously over a bowl of warm, freshly cooked rice. Sprinkle with a dash of black pepper. Drizzle with sesame oil and garnish with the chopped green onions. Your flavorful and chewy mushroom rice bowl is ready to be enjoyed!
