Teriyaki Mushroom Rice Bowl

Name: Teriyaki Mushroom Rice Bowl
Total time: 15 min
Yield: 2 servings
Ingredients: 300 g, quartered Shiitake mushrooms; 300 g, cooked Rice; 3 tbsp Soy sauce; 1 tbsp Sugar; 1 tsp Vinegar; 2 cloves, sliced Garlic; 1 tsp Sesame oil; 1, sliced Scallions

15 mineasy2 servingsvegetarianveganunder-20-min

Ingredients

Shiitake mushrooms300 g, quarteredOn hand
Rice300 g, cookedOn hand
Soy sauce3 tbspoptional
Sugar1 tbspoptional
Vinegar1 tspoptional
Garlic2 cloves, slicedoptional
Sesame oil1 tspoptional
Scallions1, slicedoptional

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Steps

1
Quarter the shiitake caps.
2 min
2
Fry them in vegetable oil over high heat until browned and edges crisp.
6 min
3
Add the garlic and cook until fragrant.
1 min
4
Stir in the soy sauce, sugar and vinegar.
1 min
5
Simmer until the glaze clings to the mushrooms.
3 min
6
Serve over the rice with the sesame oil and scallion.
2 min

Cook’s note. Do not stir the mushrooms for the first few minutes; unmoved caps brown instead of weeping.

Teriyaki Mushroom Rice Bowl

Ingredients

Steps

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