Wild Japanese Mushroom Rice
This healthy Japanese recipe with mushrooms, anchovy and Kikkoman soy sauce is my ultimate favourite rice dish. By Reiko Hashimoto, Cook Japan Stay Slim Live Longer, Bloomsbury Publishing
- Preparation Time10 mins
- Cooking Time5 mins
- 2 tablespoons good-quality olive oil
- 1 leek, finely sliced
- 1 garlic clove, finely sliced
- ½ teaspoon dried chilli flakes
- 4–6 tinned anchovy fillets, roughly chopped (or kombu sprinkles)
- 300g mixed Japanese mushrooms (enoki, shiitake, shimeji)
- 2 tablespoons white wine
- 450g cooked brown short-grain rice, cold
- 1 teaspoon instant dashi powder (or kombu dashi powder)
- 15g unsalted butter
- 1 tablespoon Kikkoman soy sauce
- pinch of ground white pepper
- 4 heaped tablespoons chopped flat leaf parsley
- 2 nori sheets
- ½ lemon, cut into wedges, to serve
Heat olive oil in a wok or very large frying pan over medium-high heat. Add the leek and the garlic, and stir-fry for about 1 minute.
Add the chilli flakes, anchovy fillets and the mushrooms to the pan and cook for 1 minute. Pour in the wine and turn the heat up to high to burn off the alcohol, shaking the pan for about 1 minute.
Turn the heat down to medium, then add the cooked rice and dashi powder to the pan. Fry together mixing everything well, then add the butter and soy sauce. Finally, season with white pepper and turn off the heat. Add the parsley and mix through gently.
Place the nori sheets directly over a gas flame until very crisp and slightly charred. Alternatively, put the nori sheets in a single layer on a baking tray and toast under the grill, turning every 10 seconds to prevent burning.
Portion the rice into individual bowls. Shred the nori with both hands and sprinkle over the rice and serve with the lemon wedges on the side.