Mushroom Sticky Rice with Wakame Recipe

Mushroom Sticky Rice with Wakame Recipe

1 sachet dashi powder

40g dried shiitake mushrooms

360g Japanese short grain rice

3 slices fresh root ginger

700ml light chicken stock or

  lightly salted water

3 tablespoons rice vinegar

1 teaspoon seaweed seasoning (optional)

20 horse or button mushrooms

1 tablespoon sesame oil

1 tablespoon groundnut or

  sunflower oil

2 tablespoons light soy sauce

2 tablespoons mirin

1 tablespoon dried wakame

  seaweed (optional), soaked in cold

  water until rehydrated, then drained

1 bundle enoki mushrooms (optional)

1 tablespoon sesame seeds, toasted

  in a dry frying pan until golden

Method:

Dissolve the dashi powder in 600ml hot water.  Add the shiitake mushrooms and leave to soak for at least 30 minutes.  Put the rice into a medium-sized pan, add the ginger and pour over the stock or lightly salted water.  Bring to a boil and cook, uncovered, for 2 minutes, then turn down the heat to the lowest setting possible, cover the pan and cook gently for a further 7 minutes.  Remove from the heat, cover and leave to stand for 10 minutes.  Fork through the rice, vinegar and seaweed seasoning.  Remove the shiitake mushrooms from the dashi and reserve 200ml of the stock.  Slice away the woody stems and discard, then slice the larger ones into strips.  Heat the oils in a large pan and fry the shiitake and horse mushrooms together until lightly browned.  Add the soy and mirin and reduce to a glaze.  Add the reserved stock and reduce until syrupy.  To serve, pile the rice into bowls.  Do not scrape the pan if the rice has stuck and top with the mushrooms, a little rehydrated wakame seaweed and a few enoki mushrooms, if required.  Sprinkle with toasted sesame seeds and serve.