Korean Shiitake Mushroom Rice
Quick answer
- Total time
- At least 50 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Thick slices of fresh shiitake sit on the rice as it cooks, staying moist in the steam while their aroma drifts down into the grains.
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With dried shiitake instead, the soaking water becomes the cooking water and the mushroom flavor gets deeper. The finished rice is mixed with a sauce of soy, sesame oil, green onion and sesame seeds.
Ingredients
Instructions
- 1
Rinse 1.5 cups of rice 3 to 4 times until the water runs almost clear.
Drain briefly in a sieve, then soak the rice in fresh water for 30 minutes so the grains cook evenly.
- 2
Remove the stems from 150 g fresh shiitake mushrooms and slice the caps a little thick so they keep their chew.
Cut 40 g carrot into thin julienne, avoiding very thick pieces that may stay firm.
- 3
Drain the soaked rice and place it in a pot with 1.5 cups water.
Spread the carrot evenly over the rice, then arrange the shiitake on top so the mushroom aroma steams downward.
- 4
Cover the pot and cook over high heat until strong steam appears.
Reduce to low heat and cook for 15 minutes without opening the lid, since lifting it releases steam and can leave the rice uneven.
- 5
Turn off the heat and let the pot rest, still covered, for 5 minutes.
Open the lid and check that the shiitake looks moist and the rice grains look glossy rather than wet or chalky.
- 6
Mix 2 tablespoons soy sauce, 1 tablespoon sesame oil, 20 g chopped green onion, and 1 teaspoon sesame seeds.
Fluff the rice from bottom to top, then add the sauce little by little so it does not become too salty.
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