Steamed Mushroom Rice Bowl

A savory and delicious mushroom rice bowl that’s fairly simple to make over the stove or by using a rice cooker. A great way to use up any leftover mushrooms! Season it with a flavorful soy sauce mixture.

A few tips…

1. Store any leftover rice in an airtight container and refrigerate it for up to 3 days
2. When making the rice on the stove, it’s important to NOT open the lid of the pot during the cooking process. Only open it after resting the rice for 5 minutes.
3. A rice cooker can be used in replace of the stove. Simply rinse and drain the rice, and add the soy sauce, sesame seed oil, and mushrooms. No need to pre-soak.

Steamed Mushroom White Rice

Basic Sunday

A great way to use any leftover mushrooms for a savory and delicious rice bowl with soy mixed sauce

4 from 1 vote

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Prep Time 1 hour hr 15 minutes mins

Cook Time 20 minutes mins

Course Main Course

Cuisine Korean

Servings 4

Ingredients

  

• 2 cups Short grain white rice
• 3 cups assorted mushrooms
• 2 tbsp soy sauce
• 2 tbsp sesame seed oil
• 2 1/4 cup water to soak shitake mushrooms need 2 cups when cooking the rice

Soy Mixed Sauce

• 2 1/2 tbsp soy sauce
• 3 tbsp sesame seed oil
• 1 tsp roasted sesame seeds
• 1 tsp Korean red pepper flakes

Instructions

 

• Rinse rice a few times and soak in cold water for 1 hour
  2 cups Short grain white rice
• Slice mushrooms for 20 minutes and squeeze out excess water. Save the mushroom water for the rice.
  3 cups assorted mushrooms, 2 1/4 cup water to soak shitake mushrooms
• Drain the water from the rice
• Add it into a heavy bottom pot and pour 2 cups of mushroom water.
• Pour over the soy sauce and sesame seed oil. Mix well
  2 tbsp soy sauce, 2 tbsp sesame seed oil
• Even out the rice on the pot
• Layer on sliced mushrooms
• Close the lid and bring it to a boil
• When steam is coming out from the lid, turn the heat to medium low and cook for 5 minutes. Don't open the lid.
• Turn the heat to low and cook for another 5 minutes
• Turn off the stove and rest the rice for 5 minutes.
• To make the soy mixed sauce, combine soy sauce, sesame seed oil, roasted sesame seeds, and korean red pepper flakes. Mix well
  2 1/2 tbsp soy sauce, 3 tbsp sesame seed oil, 1 tsp roasted sesame seeds, 1 tsp Korean red pepper flakes