Aromatic Shiitake Mushroom Pot Rice
Aromatic Shiitake Mushroom Pot Rice
How to Make Fragrant Shiitake Mushroom Rice and Savory Pot Rice
These shiitake mushrooms are so plump and firm, their aroma and flavor are so wonderful that I decided to make rice with them, without adding any extra seasonings! To preserve the mushroom’s fragrance, pot rice is better than using an electric pressure cooker. Let’s start making foolproof pot rice.
Ingredients- 5 Shiitake mushrooms
- 2.5 cups Rice
- 2.5 cups Water
- 1 Tbsp Sesame oil
Seasoning Sauce (measured with rice spoon)- 1 Tbsp minced Scallion
- 1.5 Tbsp Soy sauce
- 1 Tbsp Water
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp minced Scallion
- 1.5 Tbsp Soy sauce
- 1 Tbsp Water
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
Separate the caps and stems of the shiitake mushrooms. For the stems, trim off only the very root part. For the caps, gently brush off any dirt or debris with a paper towel.
Step 2
It’s best not to wash shiitake mushrooms. However, if you feel uneasy, rinse them very briefly under running water just before cooking.
Step 3
Slice the cleaned mushroom caps thickly. Don’t discard the stems, as they will be added to the cooking water to infuse flavor.
Step 4
Place the washed rice in a pot. Add 1 tablespoon of sesame oil and mix thoroughly with your hands, ensuring each grain is coated. This helps the rice cook up fluffy.
Step 5
Pour in 2.5 cups of water (the same amount as the rice). Add the shiitake mushroom stems to the pot. Turn the heat to medium with the lid off.
Step 6
Once the water begins to boil vigorously, reduce the heat to low. Arrange the sliced shiitake mushroom caps evenly over the rice. Cover the pot and let it cook for 20 minutes. Then, turn off the heat and let it steam for 10 minutes. Your aromatic shiitake mushroom rice is ready!
Step 7
While the rice is steaming, prepare the seasoning sauce.
Step 8
As your doenjang jjigae (soybean paste stew) simmers away, the enticing aroma of the cooking rice will start to stir excitement. 🙂
Step 9
Shiitake mushrooms have less moisture compared to other mushrooms, so they retain a pleasant chewy texture and maintain their shape even after cooking. Feel free to increase the amount of mushrooms beyond the recipe – they are delicious in larger quantities!
Step 10
As you scoop the freshly cooked pot rice, brimming with steam, the savory and fragrant aroma of the mushrooms will surely make your mouth water.
Step 11
For shiitake mushroom rice, instead of strong-flavored sauces like dal-lae jang (chive soy sauce) that might overpower the mushroom’s delicate aroma, we recommend enjoying it with the simple seasoning sauce and doenjang jjigae. ♡
Step 12
The key to perfect pot rice is heat control. Once the water boils over medium heat with the lid off, cover the pot, reduce to low heat, and cook for 20 minutes. Then, turn off the heat and let it steam for 10 minutes. This method ensures perfectly cooked rice every time. 🙂
Step 13
After enjoying the fluffy and savory mushroom rice, pour water over the slightly browned rice at the bottom of the pot and simmer to make some delicious sungnyung (scorched rice tea) for a complete meal.
