Sesame Shiitake Rice Bowl – Vegan

Sesame Shiitake Rice Bowl – Vegan

SesameShiitakeGraphic

 

I am a huge fan of Asian food, especially Japanese cooking, and I was craving something similar to teriyaki chicken, but maybe with a little zing, and vegan, of course. I scoured the internet and found a few recipes I combined to bring you this incredible rice bowl. Add some sauteed veggies (broccoli, carrots, baby corn and cabbage would all be really good!) and you’ll have an entire meal in a bowl.  I will say that as someone with a pathetically wussy mouth, this was a bit spicy, but then again, I am the girl who thinks that ketchup is spicy.  It’s okay, you can laugh.

My husband who likes spicy food, says that it’s absolutely perfect in spicy-ness (I’m making up words now) so I’m going to assume most people who don’t mind a little heat will find it to be quite tasty! The original recipe that had included sriracha sauce said to add two tablespoons…and I knew going into it that I would never be able to choke it down with that much in it, so I made it one teaspoon as a compromise.  This dish is spicy, but not burn-your-face-off spicy, and full of flavor. I really loved it and will definitely be making it a staple in our house!

 

Sesame Shitake Rice Bowl

Prep Time: 20min

Serves: 3-4

Ingredients:

Mushrooms:
1lb Shiitake Mushrooms
2 cups Rice- Uncooked
2Tbsp Sesame Oil
3Tbsp Corn Starch

Sauce:
1/4 cup Soy Sauce
1 tsp Cornstarch
1 tsp Sesame Oil
1 tsp Sriracha Sauce
2Tbsp Brown Sugar
2 TBsp Rice Vinegar
1Tbsp Garlic (Minced)

Instructions:

1. Put rice in a large bowl and fill with water, massage rice to release starch, pour water out, and re-fill. Repeat 2-3 times until water runs clear (or almost clear).  Begin cooking rice as per instructions on package, or in a rice-cooker.

2. Heat 2 Tbsp Sesame oil in pan on Med/High. Chop Mushrooms into thic slices (about 1/2 inch).

3. Rinse Shiitake mushrooms and pat try, toss in cornstarch and coat evently.  Transfer to colander and shake off excess.

4. Fry mushrooms in Sesame oil until golden on all sides and no whiteness from the corn starch is visible.

5. While mushrooms cook, combine all ‘Sauce’ ingredients in a small pot, and heat on Med/Low until thick.

6. Add Mushrooms to Sauce and stir well.

7. Serve over the rice, and garnish with sesame seeds.

 

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