Steamed Mushroom White Rice
A great way to use any leftover mushrooms for a savory and delicious rice bowl with soy mixed sauce
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 hour2 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 well2 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 well2 1/2 tbsp soy sauce, 3 tbsp sesame seed oil, 1 tsp roasted sesame seeds, 1 tsp Korean red pepper flakes