Directly from the Mushroom Expert! A superb set meal featuring concentrated mushroom umami, including Oyster Mushroom Mixed Rice, Bunapi Mushroom Oroshi-ae (grated radish dressing), and Oyster Mushroom Clear Soup. Low in calories and healthy, yet incredibly satisfying. Ryuji introduces a recipe packed with the profound charm of mushrooms.
Ingredients
Main Ingredients (2 servings)
- Rice 2 go
- Oyster mushrooms 4 packs
- Bunapi mushrooms 1 pack
- Daikon radish to taste
- Kombu (kelp) 5g
- Scallions to taste
- Ume paste to taste
- Yuzu kosho to taste
Seasonings
- Rice oil 1 tbsp
- Mentsuyu (noodle soup base) 3 tbsp
- Water 100cc
- Bonito flakes 6g
- Toasted sesame seeds to taste
- Water 750cc
- Salt 1/2 tsp
- Bonito powder to taste
- Soy sauce a dash
Steps
- Rinse 2 go of rice.
- Put the rinsed 2 go of rice and water (slightly below the 2 go line) into a rice cooker and cook.
- Tear 2 packs of oyster mushrooms by hand. Tear longer ones in half.
- Heat 1 tbsp rice oil in a frying pan and stir-fry the torn oyster mushrooms.
- Once the oyster mushrooms are tender, add 3 tbsp mentsuyu, 100cc water, and 6g bonito flakes and simmer until reduced. Turn off the heat when a little liquid remains.
- Add the simmered oyster mushrooms to the cooked rice and mix.
- Serve in a bowl and sprinkle with toasted sesame seeds to taste. Pro Tip! For a change of flavor, serve with ume paste or yuzu kosho for an even more delicious experience.
- Cut the stem ends of 1 pack of Bunapi mushrooms into a V-shape and loosen them. Pro Tip! A V-cut increases the surface area, allowing the flavor to soak in more easily.
- Put water (enough to submerge the Bunapi mushrooms) in a pot and heat it. When it feels hot to the touch (approx. 60°C), add the Bunapi mushrooms and boil until it reaches a boil. Pro Tip! Start boiling in lukewarm water (around 50°C), and umami components increase around 70°C.
- Once boiling, drain in a colander, cool with water, and thoroughly drain.
- Grate daikon radish to taste and lightly squeeze out excess water.
- Put the boiled Bunapi mushrooms and grated daikon radish into a bowl and mix.
- Finally, sprinkle with bonito powder to taste and drizzle with a dash of soy sauce.
- Tear 2 packs of oyster mushrooms by hand and put them into a pot.
- Add 5g kombu and 750cc water to the pot and heat from cold water. Pro Tip! Gradually increasing the temperature from cold water extracts maximum umami from the mushrooms.
- Do not remove the white scum. Once it boils and the scum disappears, season with 1/2 tsp salt.
- Finally, add 2 pinches of bonito powder.
- (If using scallions) Sprinkle with scallions to taste.
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