Bronze Mushroom Rice

Details

• Author: CuisineSavvy
• Cuisine: Japanese
• Course: Main
• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Diet: Vegan
• Categories:#vegan#rice#mushroom#japanese#gluten-free option#dairy-free#plant-based#weeknight#comfort food#umami

Nutritional Values

This recipe is fully plant-based. Conventional mushroom rice is sometimes finished with dairy butter; here that is swapped for vegan butter (such as Naturli' or Vitalite), which removes all animal-derived fat while still giving the rice its glossy, rich finish. The mirin and sake are specified as certified-vegan, as some conventional versions are fined with animal-derived agents; the certified-vegan label guarantees no such processing aids are used. The four mushroom varieties — shiitake, king oyster, shimeji and chestnut — contribute dietary fibre and plant-based protein across the dish. The kombu dashi base is naturally free from animal products and provides a deep umami foundation without the need for meat or fish stock.

Not available.

Bronze Mushroom Rice

Deep, savoury and steaming hot, this Japanese-inspired rice is threaded with tender shiitake, king oyster and shimeji mushrooms, then crowned with golden-seared chestnut mushrooms and a shower of fresh herbs. Every grain is glossed with vegan butter and perfumed with kombu dashi, mirin and sake, making it rich enough to serve as a centrepiece. It pairs beautifully with a chilled glass of dry sparkling water or a light Japanese lager.

Ingredients
[ ] 360 g (2 rice-cooker cups) Japanese short-grain rice
[ ] 150 g fresh shiitake mushrooms, stalks removed and thinly sliced (save stalks for stock)
[ ] 150 g king oyster mushrooms, torn into strips roughly 1 cm wide
[ ] 100 g shimeji mushrooms, base trimmed and separated into small clusters
[ ] 100 g brown (chestnut) mushrooms, thinly sliced (for finishing)
[ ] 600 ml kombu dashi (made from a 10 cm piece of dried kombu steeped in 650 ml cold water for 30 minutes, then gently brought to 60–70 °C — do not boil — and strained)
[ ] 2 tbsp soy sauce (use tamari for a gluten-free version)
[ ] 1 tbsp certified-vegan mirin
[ ] 1 tbsp certified-vegan sake (or certified-vegan dry sherry as a substitute)
[ ] 1 tbsp vegan butter (such as Naturli' or Vitalite block)
[ ] 2 tbsp fresh chives, finely snipped
[ ] 2 tbsp fresh flat-leaf parsley, roughly chopped
[ ] ½ tsp fine sea salt, plus extra to taste

Instructions
[ ] 1. Place the short-grain rice in a large bowl and cover with cold water. Swirl gently, then drain. Repeat 3–4 times until the water runs nearly clear. Leave the rice to drain in a sieve for 10 minutes.
[ ] 2. If you have not prepared the kombu dashi in advance, place the kombu in 650 ml cold water in a medium saucepan. Leave to steep for 30 minutes. Over a low-medium heat, slowly bring the water to 60–70 °C — small bubbles will begin to appear around the kombu. Do not allow it to boil, as this makes the dashi bitter. Remove the kombu and measure out 600 ml of the strained liquid.
[ ] 3. Tear the king oyster mushrooms into strips roughly 1 cm wide. Remove the stalks from the shiitake (save them for stock) and slice the caps thinly. Separate the shimeji into small clusters.
[ ] 4. Slice the brown mushrooms thinly and set aside separately — these are for the garnish.
[ ] 5. Place the drained rice in a medium heavy-based saucepan or a rice cooker pot. Arrange the shiitake, king oyster and shimeji mushrooms evenly over the top of the rice. Pour in the 600 ml kombu dashi, then add the soy sauce, certified-vegan mirin and certified-vegan sake. Stir briefly to combine the liquids without disturbing the rice bed too much.
[ ] 6. Hob method: Bring to the boil over a medium-high heat, uncovered. Once boiling, reduce the heat to the lowest setting, cover tightly with a lid and cook for 13 minutes. Remove from the heat and leave, lid on and undisturbed, to steam for a further 10 minutes. Do not lift the lid during either stage.
[ ] 7. Rice cooker method: Set the rice cooker to its standard white-rice setting. Allow it to complete its cycle fully before opening the lid.
[ ] 8. While the rice is steaming, heat a small frying pan over a medium-high heat without any oil. Add the sliced brown mushrooms in a single layer and cook, undisturbed, for 2 minutes until golden on one side. Toss and cook for a further 1–2 minutes. Season lightly with salt and set aside.
[ ] 9. Uncover the cooked rice. Add the vegan butter directly on top and replace the lid for 1 minute to allow it to melt.
[ ] 10. Using a rice paddle or wide spatula, fold the butter through the rice and mushrooms using a gentle cutting-and-folding motion — do not stir vigorously or the grains will become gluey. Season to taste with salt.
[ ] 11. Spoon the rice into warmed bowls. Top each portion with the sautéed brown mushrooms, a generous pinch of snipped chives and a scatter of fresh parsley. Serve immediately.

https://www.cuisinesavvy.com/recipe/bronze-mushroom-rice