Prep Time: 10 minutes
Cook Time: 18-20 minutes plus 5 minutes rest time
Total Time: 35 minutes
Servings: 2-3
This recipe by Japanese chef, food writer and cookery teacher Yuki Gomi leans fully into plant-based comfort. The shiitake dashi gives the rice its depth.
The shimeji mushrooms add tenderness, while the edamame bring little bursts of sweetness and a bright pop of green. The whole thing is light but still satisfying, the kind of meal or easy side dish, you can eat on a quiet night when you want warmth without heaviness. It is gentle, simple and very soothing.
A sprinkle of sesame seeds at the end ties it all together with a soft nuttiness.
This is a dish that almost cooks itself, and one that tastes even better when eaten straight from the pot while it is still steaming.
Ingredients:
• 2 cups sushi rice
• 2 cups shiitake mushroom dashi (made from dried shiitake soaked in water)
• 1 pack shimeji mushrooms
• 1 tbsp mirin
• 1 tbsp sake
• 1.5 tbsp tamari soy sauce
• 1/3 cup frozen edamame
• Sesame seeds, to finish
Method:
Rinse the rice well and drain.
Place it in a pot with the shiitake dashi, mirin, sake and tamari.
Add the shimeji mushrooms and frozen edamame on top without stirring.
Bring to a boil, then cover with a lid and lower the heat to a gentle simmer. Cook until the liquid is absorbed and the rice is tender.
Turn off the heat and let it rest for a few minutes with the lid still on.
Fluff the rice lightly and finish with a sprinkle of sesame seeds before serving.
This recipe was originally published on Japanese Food. Simply. by chef and teacher Yuki Gomi.
Yuki blends traditional and modern techniques to make Japanese cooking approachable and delicious.