Aromatic Maitake Mushroom Rice
How to Make Delicious and Nutritious Maitake Mushroom Rice
Hello everyone! Just as the saying goes, ‘rice is the strength of a nation,’ a hearty bowl of rice invigorates our bodies. Today, we’re going to make fragrant and highly nutritious Maitake mushroom rice using the ‘dancing mushroom,’ as it’s affectionately called. Maitake mushrooms are known as ‘Maitake’ (舞茸) in Japanese, a name derived from the story of mushroom hunters dancing with joy upon discovering these magnificent fungi. Beyond their delicious taste, they are hailed as the ‘king of mushrooms’ for their outstanding benefits, notably containing Beta-glucan 1.6. Beta-glucan, often called a ‘dream ingredient,’ is excellent for boosting immunity. For the health of your precious family, prepare this Maitake mushroom rice that perfectly balances both taste and nutrition!
Rice Ingredients
- 1 cup rice
- 1/2 Tbsp black rice
- 1 cup dried maitake mushroom soaking water (for measuring)
- 1 small potato
- 4 dried maitake mushroom pieces
- 2 handfuls fresh maitake mushrooms
Cooking Instructions
Step 1
First, wash the rice and black rice thoroughly. After washing, drain them in a colander and let them soak for about 30 minutes. This soaking process will make the rice much more delicious.
Step 2
Peel the potato and dice it into small cubes, slightly smaller than bite-sized. After dicing, soak the potatoes in cold water for about 5 minutes to remove excess starch. This step prevents the rice grains from clumping and ensures a clean texture.
Step 3
Since the dried maitake mushrooms are dehydrated, soak them in 1 cup of cold water until they become soft. The water used for soaking the mushrooms will add a wonderful depth of flavor to your rice. Keep this mushroom-infused water, as it will be used as the cooking liquid.
Step 4
For the fresh maitake mushrooms, gently tear them into bite-sized pieces by hand. Then, rinse them briefly under running water to clean them. Be careful not to wash them too vigorously or soak them for too long.
Step 5
Now, let’s prepare to cook the rice. In your rice cooker (using a traditional stone pot, or ‘dolsot,’ will enhance the flavor!), add the soaked rice and black rice, along with the starch-removed diced potatoes. Next, add the rehydrated dried maitake mushrooms and the reserved mushroom soaking water. Use a 1:1 ratio of liquid to rice, but slightly reduce the water amount compared to usual, as potatoes and mushrooms release moisture during cooking. Don’t forget to use the mushroom soaking water for the best taste!
Step 6
Press the ‘cook’ button on your rice cooker and wait for the water to start boiling. You’ll begin to smell a delicious aroma as it heats up.
Step 7
The fresh maitake mushrooms should be added towards the end of the cooking process. When the cooking water has mostly evaporated and the rice is almost done, gently place the fresh mushrooms on top. Adding them too early can make them mushy, so placing them on top just before the rice is fully cooked is ideal.
Step 8
While the rice is cooking, the water might bubble over. To prevent this, slightly lift the lid to allow steam to escape. This technique helps to prevent overflow and ensures the rice cooks evenly and becomes fluffy.
Step 9
Before our delicious Maitake mushroom rice is completely ready, let’s make a simple seasoning sauce to go with it. In a bowl, combine the chopped mugwort, finely chopped red chili pepper, soy sauce for soup, water, sesame oil, and toasted sesame seeds. Mix everything well. Drizzling this sauce over the rice and mixing it will further enhance the wonderful flavors of the Maitake mushroom rice.
Step 10
And there you have it! Your delicious Maitake mushroom rice is ready. Enjoy this warm rice with the prepared seasoning sauce. The aromatic mushroom flavor and delightful chewy texture will fill your mouth with satisfaction.
