Nutritious and Simple Mushroom Rice Bowl Recipe
Make Your Solo Meals Delicious: Easy Mushroom Rice Bowl
Today, I’m sharing a hearty mushroom rice bowl recipe perfect for a solo meal. It’s incredibly simple to make with various mushrooms and a basic sauce, so even beginners can easily whip it up. This dish is packed with nutrients and doesn’t take much time. Try making this delicious and nutritious mushroom rice bowl!
Main Ingredients- 2 bowls of warm cooked rice
- 1/3 onion, thinly sliced
- 3 Napa cabbage leaves, thinly sliced
- 3 button mushrooms, thinly sliced (caps)
- 2 shiitake mushrooms, stems removed and thinly sliced
- 1/6 enoki mushroom, bottom trimmed and separated
- 1 handful of oyster mushrooms, torn into bite-sized pieces
- 2 pieces of the white part of a leek, finely chopped
Sauce Ingredients- 2 Tbsp soy sauce
- 1 Tbsp mirin (or cooking wine)
- 1/5 Tbsp sugar (about 1/2 tsp)
- 1/2 cup water (100ml)
- 1 Tbsp cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water, mixed 1:1)
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp mirin (or cooking wine)
- 1/5 Tbsp sugar (about 1/2 tsp)
- 1/2 cup water (100ml)
- 1 Tbsp cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water, mixed 1:1)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, finely chop the white part of the leek. This will add a wonderful aroma to your dish as it sautés.
Step 2
Peel and thinly slice the onion. Slice the Napa cabbage leaves to a similar thickness. Slicing everything to a uniform size helps them cook evenly.
Step 3
Thinly slice the caps of the button mushrooms and the shiitake mushrooms (after removing the tough stems). Shiitake mushrooms add a fantastic depth of flavor, so don’t skip them! Tear the oyster mushrooms into bite-sized pieces. Trim the root end of the enoki mushrooms and separate the strands.
Step 4
Lightly oil a heated frying pan and sauté the chopped leeks over low heat until fragrant. Once you can smell the leeks, add the sliced onions and stir-fry until they become translucent. Be careful not to burn them by adjusting the heat as needed.
Step 5
When the onions are partially cooked, add the sliced Napa cabbage and continue to stir-fry until it wilts slightly.
Step 6
Add all the prepared mushrooms (button, shiitake, oyster, and enoki) to the pan. Once the mushrooms start to soften, add the sauce ingredients: 2 Tbsp soy sauce, 1 Tbsp mirin, 1/5 Tbsp sugar, and 1/2 cup of water, in that order. Stir well to combine and let it simmer, allowing the flavors to meld.
Step 7
Now, let’s thicken the sauce. Prepare the cornstarch slurry by mixing 1 Tbsp cornstarch with 1 Tbsp water until smooth (a 1:1 ratio). Gradually pour the slurry into the simmering mushroom mixture while stirring constantly until you achieve your desired consistency. Finally, drizzle in 1 Tbsp of sesame oil for a rich, nutty aroma. The delicious mushroom sauce is ready! Spoon this flavorful topping generously over your warm rice to complete your nutritious and satisfying mushroom rice bowl. Enjoy your meal!
