Flavorful Mushroom Rice Cooker Bowl: The Ultimate Recipe
King Oyster Mushroom Rice with Burdock Root – A Harmonious Blend of Texture and Aroma
Experience the delightful chewy texture of King Oyster Mushrooms combined with the crispness of burdock root in this perfectly cooked rice bowl. It’s a dish that satisfies visually first, then delights with its incredible texture and flavor. This is the ultimate rice dish for a truly satisfying meal! If you’re looking for a simple yet special meal, follow this recipe.
Main Ingredients
- King Oyster Mushrooms (Santari variety) 230g (known for their chewy texture)
- Short-grain rice 350g (approx. 1.5 cups)
- Small burdock root 1 piece (adds a wonderful aroma)
- Carrot approx. 40g (for color and sweetness)
- Green onion 1 stalk (white part for seasoning, green part for garnish)
- Kelp 1 piece (used for soaking rice, enhances umami!)
Mushroom Stir-fry Seasoning
- Soy sauce 2 Tbsp
- Perilla oil 1 Tbsp (for a nutty flavor)
- Sugar 1/3 Tbsp (adjust sweetness)
- Minced garlic 1/2 Tbsp (enhances flavor)
Seasoning for Mixing Rice
- Soy sauce 1 Tbsp
- Water 7 Tbsp (to adjust seasoning consistency)
- Sesame oil 1 Tbsp (for extra nuttiness)
- Red pepper flakes 1 pinch (for a subtle kick)
- Soy sauce 2 Tbsp
- Perilla oil 1 Tbsp (for a nutty flavor)
- Sugar 1/3 Tbsp (adjust sweetness)
- Minced garlic 1/2 Tbsp (enhances flavor)
Seasoning for Mixing Rice
- Soy sauce 1 Tbsp
- Water 7 Tbsp (to adjust seasoning consistency)
- Sesame oil 1 Tbsp (for extra nuttiness)
- Red pepper flakes 1 pinch (for a subtle kick)
Cooking Instructions
Step 1
First, rinse the rice thoroughly. Then, soak it in water with the piece of kelp for about 30 minutes. This helps the rice cook evenly.
Step 2
Prepare all the ingredients for the rice cooker bowl. Fresh ingredients are the foundation of a delicious meal.
Step 3
Lightly peel the burdock root, then slice it diagonally about 0.3cm thick. Cut each slice in half to create bite-sized pieces.
Step 4
Soak the prepared burdock root in cold water for about 10 minutes to prevent browning and remove any bitterness.
Step 5
Cut the carrot into pieces similar in size to the burdock root (about 0.3cm thick and 1-2cm long). This will add a beautiful color and sweetness.
Step 6
Separate the white and green parts of the green onion. Finely mince the white part to use in the stir-fry seasoning and reserve the green part for garnishing the finished dish.
Step 7
For the King Oyster Mushrooms, slice the caps to keep their shape and cut the stems into 2-3cm pieces. This ensures a pleasant texture when mixed with the rice.
Step 8
Heat a medium-sized pan over medium heat. Add all the mushroom stir-fry seasoning ingredients: 2 Tbsp soy sauce, 1 Tbsp perilla oil, 1/3 Tbsp sugar, and 1/2 Tbsp minced garlic.
Step 9
Stir the seasoning ingredients in the pan with a spatula until they are well combined and the sugar is dissolved.
Step 10
Add the prepared mushrooms and the soaked burdock root to the pan. Stir-fry together over medium heat for 2-3 minutes until the ingredients are coated with the seasoning.
Step 11
As the mushrooms and burdock root cook, they will release their natural juices. Once the liquid starts to appear, turn off the heat temporarily and proceed to the next step.
Step 12
Add the chopped carrots to the pan with the stir-fried mushrooms and burdock root. Gently mix them together. Avoid overmixing to prevent the carrots from becoming too soft.
Step 13
Now it’s time to cook the rice. In your rice cooker pot, add the soaked rice and water (remember to remove the kelp). Use slightly less water than you normally would for plain rice. Spread the stir-fried mushroom, burdock root, and carrot mixture evenly over the rice. Start cooking over high heat until the water boils.
Step 14
Once the water comes to a boil, immediately reduce the heat to low, cover the pot tightly with the lid, and let it cook for 10 minutes. This step ensures the rice cooks thoroughly before the steaming phase.
Step 15
After 10 minutes, lift the lid to check the rice. Gently stir the rice with a spatula to prevent it from sticking to the bottom of the pot.
Step 16
After gently mixing the rice, spread the stir-fried mushroom, burdock root, and carrot mixture evenly over the top again. Replace the lid and continue to cook on low heat for another 5 minutes.
Step 17
Turn off the heat after 5 minutes. Keep the lid on and let the rice steam for an additional 5-10 minutes. This resting period allows each grain of rice to become perfectly fluffy and flavorful.
Step 18
While the rice is steaming, prepare the ‘Seasoning for Mixing Rice’ by combining 1 Tbsp soy sauce, 7 Tbsp water, 1 Tbsp sesame oil, and 1 pinch of red pepper flakes in a small bowl. Mix well.
Step 19
Your delicious mushroom rice cooker bowl is ready! Gently mix the rice and the cooked ingredients together.
Step 20
Finally, sprinkle the minced green part of the green onion over the rice. Serve the warm rice cooker bowl in individual bowls. Mix with the prepared seasoning sauce and enjoy every delicious bite! You’ll love the rich texture and deep flavors.
