King Oyster Mushroom Rice Bowl

Name: King Oyster Mushroom Rice Bowl
Yield: 2 servings
Cuisine: British
Ingredients: 2 large King Oyster Mushrooms *about 300g; 1-2 tablespoons Oil; 1 teaspoon Sesame Oil; 1 small piece Ginger *finely chopped; 1-2 Garlic *finely chopped; 2 tablespoons Brown Sugar OR White Sugar; 1 tablespoon Rice Vinegar; 3-4 tablespoons Soy Sauce; 1/4 cup Sake (Rice Wine) OR Water; 2 servings Freshly Cooked Rice; 1 teaspoon Potato/Corn Starch Flour *mixed with 1 to 2 teaspoons Water; Toasted Sesame Seeds; 1 Spring Onion *finely chopped

Hiroko Liston @hirokoliston

Melbourne, Australia

I do love mushrooms and the best mushroom I have ever tasted was my grandmother’s meaty Shiitake. She used to grow Shiitake in a wood near her house and my family was lucky to enjoy the harvest. Whatever way they were cooked, those mushrooms were so chewy and crunchy and delicious. This dish is one way to enjoy those thick meaty mushrooms. I first used Australian-grown Shiitake, that are quite pricy, but the texture was very wrong. I think King Oyster mushrooms are best suited for this dish.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

2large King Oyster Mushrooms *about 300g
1-2 tablespoonsOil
1 teaspoonSesame Oil
1small piece Ginger *finely chopped
1-2Garlic *finely chopped
2 tablespoonsBrown Sugar OR White Sugar
1 tablespoonRice Vinegar
3-4 tablespoonsSoy Sauce
1/4 cupSake (Rice Wine) OR Water
2servings Freshly Cooked Rice
1 teaspoonPotato/Corn Starch Flour *mixed with 1 to 2 teaspoons Water
Toasted Sesame Seeds
1Spring Onion *finely chopped

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Steps

1

Clean the mushrooms and cut into chunky pieces. Heat Oil in a large frying pan over medium high heat. Cook mushrooms until lightly browned, transfer to a plate and set aside.
2

Lower the heat to low, add Sesame Oil, Ginger and Garlic, and cook stirring for a few minutes or until caramelised.
3

Add Sugar, Soy Sauce, Rice Vinegar and Sake (OR Water) and bring to the boil. Then add mushrooms and mix to combine.
4

Mix Starch Flour with Water and add it gradually until the sauce thickens.
5

Half fill a bowl with freshly cooked rice and cover it with the mushroom mixture. Sprinkle some finely chopped Spring Onion and Sesame Seeds on top.