Korean Lotus Root Shiitake Pot Rice
This pot rice combines lotus root and shiitake mushroom, each contributing a different texture to the same pot. Lotus root stays crisp while shiitake offers a chewy bite, keeping the rice from being monotone. The grains are lightly coated in perilla oil before water is added, which gives them a glossy finish and nutty undertone. A soy sauce mix with chopped scallions and sesame seeds is stirred in at the table for a salty, aromatic contrast. Diced carrot adds subtle sweetness and color.
Adjust Servings
Instructions
- 1
Rinse rice, soak for 30 minutes, and drain thoroughly.
- 2
Slice lotus root into thin half-moons and cut shiitake and carrot into 0.5 cm pieces.
- 3
Heat perilla oil in a pot and sauté garlic, shiitake, and carrot for 3 minutes.
- 4
Add rice and lotus root, stir-fry 2 minutes, then add water and soy sauce.
- 5
When boiling, lower heat and cook 14 minutes; turn off heat and rest 10 minutes.
- 6
Top with scallions and sesame, fluff gently, and serve with extra soy sauce if desired.
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