Japanese Vegetarian Mushroom Rice Bowl: Umami Paradise (Gluten-Free, Dairy-Free)

Allergens

Soy (gluten-free soy sauce)

Ingredients

• 1 cup sushi rice
• 2 cups water
• 4 oz shiitake mushrooms, thinly sliced
• 4 oz enoki mushrooms, cut into 1
• inch pieces
• 1/4 cup soy sauce (gluten
• free)
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 2 tsp sugar
• 1 tbsp vegetable oil
• 2 green onions, thinly sliced
• 1/4 cup pickled red radish, julienned
• To taste, salt and pepper

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions.
2. In a pan over medium heat, add vegetable oil and sauté sliced shiitake mushrooms for 3 4 minutes or until golden brown.
3. Add enoki mushrooms and cook for another 1 2 minutes until they soften.
4. Stir in soy sauce, mirin, rice vinegar, sugar, salt, and pepper. Let the mixture simmer for about 5 minutes to develop flavors.
5. Combine cooked rice with mushroom mixture in a large bowl and mix well.
6. Garnish with green onions and pickled red radish before serving.

Chef’s Insight

The umami flavor in this dish comes from the combination of soy sauce, mirin, and mushrooms, creating an irresistible taste experience.

Notes

This recipe is gluten-free and dairy-free, making it suitable for individuals with specific dietary restrictions.