Entrées
Koshihikari Rice with Grilled Shiitake Mushrooms
Ingredients
- 1 c. Soy Sauce
- ½ c. Light Brown Sugar
- ¼ c. Mirin
- 2¼ c. Water
- ½ lb. Shiitake Mushrooms, grilled
- 2 c. Koshihikari Sushi Rice, lightly rinsed
- 1 tsp. Extra Virgin Olive Oil
- 4 T. Black Vinegar
- 3 T. Sugar
- 1 T. Salt
- 1 x 1-in. square Kombu, chopped
PREPARATION
Combine soy sauce, light brown sugar, mirin and water in a small pot, and bring to a simmer for 2 minutes; cool. Chop mushrooms, and add soy mixture to marinate for 1 hour.
Process rice in a rice cooker with water and olive oil. Combine black vinegar, sugar, salt and kombu, and add to rice for desired taste; set aside.
Top rice with mushrooms and serve. Makes 4 to 6 servings.
Chef Dustin Falcon | Niku, San Francisco