“Vibrant Springtime Rice Bowl with Umami Mushrooms”

Allergens

Soy (from tamari or soy sauce)

Ingredients

• 1 cup cooked Japanese short
• grain rice
• 1/2 cup sautéed shiitake mushrooms, sliced
• 1/4 cup blanched green beans, cut into 1
• inch pieces
• 1/4 cup steamed edamame, shelled
• 1/4 cup thinly sliced cucumber
• 1/4 cup grated carrot
• 1 tablespoon sesame seeds, toasted
• A pinch of furikake (optional) Umami Mushroom Sauce:
• 2 cups shiitake mushrooms, stems removed and caps sliced
• 1/4 cup water
• 1/4 cup tamari or soy sauce
• 2 teaspoons mirin
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon grated ginger

Instructions

1. Cook Japanese short grain rice according to package instructions. Set aside.
2. In a small saucepan, combine shiitake mushrooms, water, tamari or soy sauce, mirin, rice vinegar, sesame oil, and grated ginger. Bring to a boil, then reduce heat and simmer for 5 7 minutes until the sauce thickens slightly. Strain and reserve the shiitakes for later use.
3. In a small pot of boiling water, blanch the green beans for 2 minutes. Drain and immediately plunge into ice water to stop cooking. Drain again and set aside.
4. Assemble the rice bowl: place cooked rice in a bowl, top with sautéed shiitake mushrooms, blanched green beans, steamed edamame, sliced cucumber, grated carrot, and reserved umami mushroom sauce. Sprinkle with toasted sesame seeds and furikake (if using).
5. Serve immediately and enjoy the vibrant flavors and energizing nutrition of this Japanese lunch masterpiece!

Chef’s Insight

This dish is a testament to Japanese cuisine's focus on harmony, balance, and seasonal ingredients.

Notes

Feel free to swap out or add more ingredients based on personal preference or dietary restrictions.