bohemianwanderer – This comforting mushroom rice combines fragrant short-grain rice with a savory mixture of soy sauce, Shaoxing wine, mirin and vinegar. A blend of enoki, shiitake, king oyster and oyster mushrooms adds plenty of texture, while sesame oil, ginger and garlic bring extra depth.
The mushrooms are first fried until deeply browned, helping them develop a richer flavor before being combined with the rice. The rice then cooks in a seasoned broth, allowing it to absorb the mushroom juices and aromatic ingredients.
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Soft-boiled eggs complete the dish with creamy yolks that blend beautifully into the warm rice. The recipe serves four and requires about 10 minutes of preparation, 30 minutes of soaking and one hour of cooking.
Ingredients
- 400g white short-grain rice or sushi rice
- 60g light soy sauce
- 60g Shaoxing wine
- 30g mirin
- 15g white-wine vinegar
- Fine sea salt
- 400g mixed enoki, shiitake, king oyster and oyster mushrooms
- 4 tbsp neutral oil
- 2 tbsp toasted sesame oil
- 10 spring onions, finely sliced
- 1½cm piece of fresh ginger, finely minced
- 2 large garlic cloves, minced
- 4 medium or large eggs
Method
Place the rice in a large bowl and cover it with cold water. Swish the rice with your hands until the water becomes cloudy, then drain. Repeat the process five more times until the water becomes relatively clear. Soak the rice in cold water for 30 minutes, then drain thoroughly.
While the rice soaks, combine the soy sauce, Shaoxing wine, mirin and white-wine vinegar in a jug. Add 380ml of water and half a teaspoon of salt, then stir until everything is well combined.
Prepare the mushrooms by tearing the oyster mushrooms into strips about 2cm thick. Slice the shiitake mushrooms into pieces about ½cm thick. Heat three tablespoons of neutral oil in a wide frying pan over medium-high heat.
Once the oil is hot, add half of the mushrooms without overcrowding the pan. Cook them without moving for three to four minutes, then turn them over and cook for another three to four minutes. Continue until the mushrooms are deeply browned on all sides.
Heat the remaining tablespoon of neutral oil and the sesame oil in a casserole pot over medium heat. Add the spring onions, ginger and garlic, then fry for about two minutes until fragrant and softened.
Add half of the fried mushrooms and stir to combine. The drained rice and mix everything together until the grains are coated with the aromatic oil and mushroom mixture.
Pour in the prepared stock and bring everything to a boil. Spread the remaining mushrooms evenly across the surface, then cover the pot with a lid. Reduce the heat to low and simmer for 15 minutes.
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Meanwhile, prepare the eggs. Bring a saucepan of water to a gentle boil and cook the eggs for about six and a half minutes for soft, slightly jammy yolks. Transfer them to cold water, then peel carefully.
Divide the mushroom rice between four bowls. Use the back of a spoon to create a small well in the center of each serving. Cut the soft-boiled eggs in half and place two halves on each bowl.
