Korean Lotus Root Shiitake Pot Rice
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Perilla oil is the only source of aroma.
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Shiitake, carrot, the rice and the lotus root are all sautéed in it before cooking, so the grains come out glossy, with thin slices of lotus root staying crisp throughout.
Ingredients
Instructions
- 1
Rinse 360 g short-grain rice until the water runs mostly clear, then soak it for 30 minutes.
Drain in a sieve for about 10 minutes so excess water does not throw off the pot-rice texture.
- 2
Slice 220 g lotus root into thin half-moons so it cooks through while staying crisp.
Cut 140 g shiitake mushrooms and 80 g carrot into 0.5 cm pieces so they soften evenly with the rice.
- 3
Warm the pot over medium heat and add 1.5 tbsp perilla oil.
Add the minced garlic, shiitake, and carrot, then sauté for about 3 minutes until the mushrooms lose moisture and smell nutty, not browned.
- 4
Add the drained rice and lotus root, then stir for 2 minutes to coat the grains with oil.
When the rice looks glossy, pour in 460 ml water and 2 tbsp soy sauce, spreading the ingredients evenly.
- 5
Bring the pot to a boil over high heat.
Once the edges bubble steadily, cover, lower to low heat, and cook for 14 minutes without opening the lid, so the steam stays trapped and the rice cooks evenly.
- 6
Turn off the heat and let the covered pot rest for 10 minutes, which finishes the rice and settles the aroma.
Add 30 g scallion and 1 tbsp sesame seeds, then fluff gently without crushing the grains.
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