We have a favorite Japanese spot in town that offers homestyle Japanese food (you know the kind mom would make at home). The menu is simple and unassuming, one of our favorite is their fried rice dishes, this mushroom seaweed being one of them. Its addictive and what I could describe only as hug-in-a-bowl. To satisfy my frequent cravings for this rice dish I made my own version ( I frequently recreate my own version of food I love in restaurants, one of my favorite ways of experimenting new recipes too.
This homemade recipe features furikake, sesame oil that adds an interesting layer of complexity, its further bolstered with wholegrain sprouted GABA rice, mushrooms carrots, optional protein and extra veggies such as broccoli and tofu can also be added for a substantial meal. An aromatic mix of Shoyu, furikake, mirin, garlic, and ginger creates the most dynamic umami rich flavor. We also love this as a side to grilled chicken, seared tuna fish salmon or tofu. Its delicious on its own with a few extra veggies like edamame, green beans, broccoli for lunch.
Ingredients
- RICE: I used GABA rice(pictured) that I picked in my local Japanese market. Its a wholegrain sprouted rice grain that is deliciously chewy and cooks like brown rice. Any short brown rice will work. If brown rice in not your thing short grain white rice works in this recipe.
- Mushrooms: I prefer shiitake over other varieties of mushrooms in this recipe for their meaty texture and low moisture levels. Alternatively, you can use cremini or any other mushroom variety you have on hand.
- Aromatics: Fresh ginger, garlic, and green onions are musts for bolstering flavor.
- Sesame oil: A Japanese staple to add massive depth of flavor, another aromatic essential to add big bold flavor.
- Furikake: A blend of seaweed and dual colored sesame seeds. This is a must to add and totally change the profile of the rice. I used Trader Joes furikake. Amazon, Wholefoods, well stocked grocery stores and of course Asian markets are well stocked with furikake.
- Protein: Tofu, edamame, shrimp, a little chicken will add the protein component to the fried rice for a complete meal. I didn’t ad on this ocassion.
- Shoyu or soy Sauce: I suggest using a low-sodium and Japanese variety Shoyu or soy sauce, personally I think its better quality and normally has fewer additives. If making gluten free, use tamari instead.
Ingredients
- 2 cups cooked Japanese short-grain rice, cooked and cooled
- 2 tablespoons furikake
- 2 small carrots, thinly sliced
- 8-12 oz. mixed or fresh shiitake mushrooms
- 3-4 stalks spring onions, thinly sliced, whites separated from green
- 1 tablespoon any neutral oil
- 2-3 cloves garlic, chopped
- 2 tablespoons TamarI or low-sodium soy sauce, Japanese style
- ½ teaspoon sugar
- 2-3 tablespoons mirin
- 1 tablespoon roasted sesame oil
Instructions
- If you just made your steamed rice, transfer to a baking sheet lined with parchment paper to let cool and let moisture evaporate and dry out a bit.
- Slice the carrot into slabs and then julienne.
- Heat both oils over medium heat in a large frying pan. When it’s hot, add the mushrooms, white parts of spring onions and carrots. Sauté until mushrooms have shrunk a little and have caramelized a little. Add the minced garlic and ginger and continue stir frying.
- Add the soy sauce, mirin, sugar and mix all together.
- Add the steamed rice. Break the rice gently to separate the grains ( Japanese rice tends to stick together). Sprinkle the furikake and chopped green onions.
- Once each grain is well coated with the seasonings and heated through, serve and enjoy immediately.
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