Crispy Mushroom Rice

Crispy Mushroom Rice

Absolutely heaving with umami the rice soaks up a mushroom-miso mixture before being crisped up, resulting in a real depth of flavour.

  • 30 mins
  • Medium
  • Mains
  • 1-2 Servings

Ingredients

  • 150g Yutaka Sushi Rice
  • 4 Yutaka Dried Winter Shiitake Mushrooms
  • 100g oyster mushrooms, torn into strips
  • 100g shiitake mushrooms
  • 100g Yutaka Edamame Beans
  • 1 tbsp Yutaka White Miso Paste
  • 1 tbsp Yutaka Soy Sauce
  • 1 tsp Yutaka Mirin
  • 1 tbsp vegetable oil
  • 1 spring onion, finely sliced
  • 1 tsp sesame oil

Directions

  1. Rinse the sushi rice under cold water until the water runs clear. Cook according to packet intructions and set aside to cool slightly.
  2. Soak the dried shiitake mushrooms in hot water until rehydrated. Drain and slice thinly, reserving the soaking liquid.
  3. In a small bowl, mix white miso paste with soy sauce, mirin and the mushroom soaking liquid until smooth.
  4. Heat vegetable oil in a non-stick frying pan over medium heat. Add sliced shiitake and oyster mushrooms. Cook for 4-5 minutes until browned and tender.
  5. Stir in the edamame beans and cook for 1 more minute.
  6. Add the cooked rice to the pan, pressing it down firmly to form an even layer. Drizzle the miso misture evenly over the top and simmer for a couple of minutes until the rice has soaked up the mixture.
  7. Turn up the heat and cook for a further 5 min to achieve crispiness on the rice.
  8. Drizzle with sesame oil and top with spring onion.

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