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Koshihikari Rice with Grilled Shiitake Mushrooms

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