Ingredients
Topping:
50 gms mix of mushrooms (button and brown shitake)
1 tbsp olive oil
1.5 tbsp Donburi sauce
1 tbsp butter (unsalted)
50 gms tempura batter
10 gms tempura flour
2 gms spring onions
Tempura batter:
200 gms tempura flour (store bought)
320 gms ice cold water
Mushroom rice:
180 gms Japanese rice
25 gms mix of mushrooms (button and brown shitake)
1 piece of Kombu (edible kelp)
170 ml water
20 gms shallots, minced
2 tbsp soy sauce
Pinch of table salt
1 tbsp olive oil
Donburi sauce:
215 ml water
5 gms Kombu
250 ml soy sauce
90 gms sugar
50 gms mushrooms
Method
Making the rice:
1. Place the clay pot on a low flame, and add in olive oil and mushrooms.
2. After mushrooms get cooked, add in shallots and sauté until translucent.
3. Boil the Kombu in the water to infuse it.
4. Add in the washed rice, and pour the Kombu-infused water and soy sauce and salt.
5. Bring it to a boil and cover, continue cooking over a low flame till all of the liquid has evaporated. This should take around 15 minutes.
Making the Donburi sauce:
1. Add all the ingredients into a pot and simmer on a low flame until combined. Cool it and your sauce is ready.
Making the mushroom topping:
1. Heat up the frying pan till it gets very hot, add in olive oil and half of the mushrooms.
2. Sauté the mushrooms until they get a golden colour and are cooked, add in butter and deglaze with Donburi sauce.
3. Pour the cooked mushrooms over the prepared mushroom rice in the clay pot, and place the pot over the stove on a low flame.
4. Take the rest of the mushrooms and coat in the tempura batter, and deep fry until crispy.
5. Place the fried mushrooms on top of the cooked rice and sautéed mushroom and garnish with spring onions before serving.
Do you have any favourite dishes you would like to share the recipes for? Email us on food@gulfnews.com
