This recipe is a tasty twist on traditional Japanese mushroom rice. It brings out more umami flavors than the typical version you might find in Japan. The combination of mushroom and soy sauce and bonito flakes really makes it outstanding.
Traditional Japanese mushroom rice is typically cooked in a kiln or rice cooker, but this version can be easily made in a skillet. The amount of water you use is crucial for delicious rice. If you cook with Japanese white rice, you can enjoy fluffy, individual grains typical of Japanese-style mushroom rice.
At our house, we sun-dry mushrooms for about 2 to 3 hours before freezing them. This increases their vitamin D content and enhances their umami flavor. Also, a key technique is to slowly sauté the mushrooms in a skillet on low heat until their moisture is reduced, which concentrates the flavor. This time, we’re using five types of mushrooms: maitake, shiitake, eryngii (king oyster), shimeji, and enoki—all staples in Japan. Feel free to substitute with any mushrooms that are readily available to you; the dish will still turn out delicious.
There are many types of soy sauce, and the variety used can vary by region in Japan. For instance, some soy sauces are sweeter, while others are lighter in color and designed for cooking. For this recipe, we’ll be using a standard Japanese dark soy sauce. We’ll also be using dashi powder, which is essential for creating the base of many Japanese dishes. With this, you can easily recreate the umami flavor of Japanese home cooking. This time, I used dashi powder to season the rice.
This mushroom rice really needs “katsuobushi,” a staple of traditional Japanese cuisine. Katsuobushi is made by smoking and drying the flesh of the bonito fish. It’s commonly sold as thinly sliced flakes called “shaved katsuobushi” in supermarkets. While it’s not typical to top Japanese mushroom rice with katsuobushi, you’ll be surprised at how well the mushrooms and katsuobushi complement each other.
Dancing Umami Mushroom Rice
} TOTAL TIME: 55 minutes
This recipe is a tasty twist on traditional Japanese mushroom rice. It brings out more umami flavors than the typical version you might find in Japan. The combination of soy sauce and bonito flakes really makes it outstanding.
INGREDIENTS
You can make two servings using the ingredients below.
- 14.1 oz (400g) mushrooms
- 2.5 oz (70g) bacon
- a clove of garlic
- 1 tbsp olive oil
- ¼ tsp salt
- ⅛ tsp pepper
- 2 tsp soy sauce
- 2 cups raw rice
- 350ml water
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp dashi powder
- 0.3 oz (8g) bonito flakes (Katsuobushi)
- shiso leaves
INSTRUCTIONS
Step-01
Rinse the rice and let it drain.
Step-02
In a skillet, add olive oil, chopped garlic, bacon, and previously frozen mushrooms. Season with salt and pepper, and sauté until the mushrooms have reduced their moisture and the flavors are concentrated.
Step-03
Add 2 teaspoons of soy sauce to enhance the flavor.
Step-04
After removing the sautéed ingredients from the skillet, add water, dashi powder, soy sauce, mirin, and rice to the skillet and mix well.
Step-05
Cover the pot and turn the heat to high until the water comes to a boil. Once it boils, give it a quick stir.
Step-06
Then cover and simmer on low heat for 25 minutes, and your rice will be perfectly cooked.
Step-07
Return the ingredients you set aside on the plate to the skillet and mix them with the rice.
Step-08
Top it off with bonito flakes and it’s ready to serve. Topping it with shiso leaves or green onions is also recommended.
Notes
There’s an even simpler way to make the recipe I just shared. In Japan, it’s common to cook white rice in a rice cooker and freeze any leftovers in small portions. By using this precooked and frozen rice, you can prepare meals more quickly. Simply sauté seasoned mushrooms and combine them with rice that’s been thawed in the microwave, and you’ll have a dish ready in just 20 minutes.