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  • Jeeca Jeeca
  • - March 5, 2022
  • - 7:24 pm

Teriyaki Mushroom Pepper Rice with Miso Mayo Sauce

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Here’s an easy yet flavour packed one-pan Teriyaki Mushroom Pepper Rice recipe with an umami-packed & rich Miso Mayo Sauce!

Teriyaki Mushroom Pepper Rice

This is an easy one-pan meal inspired by Pepper Lunch’s beef pepper rice. I’ve made other variations of this dish with my own homemade sweet broth sauce but this mix of fresh mushrooms and an umami sauce really takes this dish to a new level.

MISO MAYO SAUCE

For the sauce, simply mix everything together until well-incorporated. Feel free to adjust to your desired taste.

Here’s what I mixed together:

MUSHROOMS

I used a mix of shiitake, king oyster, and brown shimeji mushrooms. Feel free to use other mushrooms of your choice. 

  • white miso paste
  • vegan mayo
  • warm water
  • sugar
  • soy sauce
  • dark soy sauce (optional for colour)

Full recipe is in the card below! ◡̈

PREPARING YOUR TERIYAKI MUSHROOM PEPPER RICE

  • Add in the mushrooms and leave to cook over medium to medium high heat for 3-4 minutes until slightly browned on one side. Flip or mix to brown the rest and allow for any excess moisture to draw out from the mushrooms.
  • Lower the heat to medium and add the mirin, sake, soy sauce, and sugar. Mix well. This will start to thicken from the sugars and cast the mushrooms.
  • Afterwards, move the mushrooms to the sides of the pan to create a round opening in the centre to place the rice on.
  • I simply packed my rice in a large bowl and flipped it over to create a dome shape.
  • Add lots of freshly ground pepper over the rice and mushrooms. Add the corn kernels, more pepper (if desired), chopped scallions, and then pour in the miso mayo sauce.
  • Mix everything together and enjoy while hot.
  • Teriyaki Mushroom Pepper Rice
  • Teriyaki Mushroom Pepper Rice
  • Teriyaki Mushroom Pepper Rice
  • Teriyaki Mushroom Pepper Rice
  • Teriyaki Mushroom Pepper Rice

MIX AND ENJOY YOUR PEPPER RICE!

OTHER RECIPES YOU MIGHT LOVE:

  • Japanese Chahan or Fried Rice
  • Tom Yum Fried Rice
  • Miso Butter Fried Rice
  • Kimchi Fried Rice
  • Clay Pot Rice

Teriyaki Mushroom Pepper Rice with Miso Mayo Sauce

5 from 5 votes
Teriyaki Mushrooms with Pepper Rice and an umami-packed & rich Miso Mayo Sauce! This is an easy one-pan meal inspired by Pepper Lunch’s beef pepper rice. I’ve made other variations of this dish with my own homemade sweet broth sauce but this mix of fresh mushrooms and an umami sauce really takes this dish to a new level.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Asian, Fusion, Japanese
Servings 2
Calories 224 kcal

Equipment

  • Cast iron pan or skillet

Ingredients
 
 

Miso Mayo Sauce

  • 1 tbsp white miso paste
  • 1 tbsp vegan mayo
  • 1 tbsp warm water
  • 1 tbsp sugar
  • 1/2 tbsp soy sauce
  • 1 tsp dark soy sauce optional for colour

Mushroom Pepper Rice

  • 11 oz fresh mushroom of choice I used a mix of shiitake, king oyster, brown shimeji
  • 1 tbsp vegan butter
  • 1 tbsp mirin (see notes)
  • 1 tbsp sake (see notes)
  • 1 tbsp soy sauce
  • 1/2-1 tbsp sugar adjust to desired sweetness
  • 1.5 cooked and cooled rice
  • Lots of freshly ground pepper
  • 1/4 cup cooked corn kernels
  • Chopped scallions for topping

Instructions
 

  • For the sauce, simply mix everything together until well-incorporated. Feel free to adjust to your desired taste.
  • Slice or break apart your mushrooms.
  • Heat your pan. I used 9-inch cast iron pan. Over medium heat, melt the vegan butter.
  • Add in the mushrooms and leave to cook over medium to medium high heat for 3-4 minutes until slightly browned on one side. Flip or mix to brown the rest and allow for any excess moisture to draw out from the mushrooms.
  • Lower the heat to medium and add the mirin, sake, soy sauce, and sugar. Mix well. This will start to thicken from the sugars and cast the mushrooms.
  • Afterwards, move the mushrooms to the sides of the pan to create a round opening in the centre to place the rice on.
  • I simply packed my rice in a large bowl and flipped it over to create a dome shape.
  • Add lots of freshly ground pepper over the rice and mushrooms. Add the corn kernels, more pepper (if desired), chopped scallions, and then pour in the miso mayo sauce.
  • Mix everything together and enjoy while hot.

Notes

Mirin and Sake

If you don’t have sake, you can double the mirin and start with 1/2 tbsp sugar.
If you don’t have mirin, you can double the sake and add more sugar if needed.
You can also opt to skip the mirin, sake, soy sauce, and sugar if you’re using store-bought teriyaki sauce. I also have a homemade teriyaki sauce/glaze recipe here.

NUTRITIONAL INFO

Serving: 1serving | Calories: 224kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 1403mg | Potassium: 531mg | Fiber: 5g | Sugar: 16g | Vitamin A: 275IU | Calcium: 12mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin this image:

Teriyaki Mushroom Pepper Rice Pin

This Post Has 12 Comments

  1. Lindsay 7 Mar 2022 Reply

    5 stars
    Made this tonight utilizing white button, portobello, enoki, and shiitake mushrooms. Oh my goodness is this good. My SO cleaned his bowl and wants me to make it again. The difference I made was to use crispy shallots as I’m not a fan of scallions and it complemented it well. Thank you for this awesome recipe! 🙂

    1. Jeeca 7 Mar 2022 Reply

      Ahh so so happy to hear this, Lindsay!! And I need to try this with crispy shallots too!!!

  2. in2insight 8 Mar 2022 Reply

    5 stars
    A very tasty and uniquely flavored dish. The mayo added a delightful zing.
    No onions for us, so bulked it up with some seared tofu bites.
    Thank you for sharing!

    1. Jeeca 10 Mar 2022 Reply

      Thanks so much too!! ◡̈

  3. JoDee 11 Mar 2022 Reply

    Oh my. We made this tonight, with white button mushrooms and chestnut mushrooms. This was just so delicious, like all of your recipes. We are eating all of it, right now! Thanks Jeeca!

    1. Jeeca 12 Mar 2022 Reply

      Ahh thank you so much Jodee!! Appreciate it ❤️

  4. S.Fahrenbach 23 Aug 2022 Reply

    5 stars
    I’m new to the vegan diet and I was worried if I would be able to keep it up (we have limited options where I live), but this website is a lifesaver! Adding mayonnaise was brilliant :>

    1. Jeeca 23 Aug 2022 Reply

      Really hope you liked it!! ◡̈

  5. Julie 29 Aug 2022 Reply

    This is now in my weekly rotation! As I am not vegan-I do often add protein-either salmon or chicken marinated in teriyaki sauce and roasted. But the first time i made this-I thought I had miso paste but didn’t and I substituted tahini for the miso and it was delicious.

    1. Jeeca 30 Aug 2022 Reply

      Ooh never throught of using tahini! Will def give it a try next time. And so glad you like it. Thanks so much Julie! ◡̈

  6. Rhona 12 Sep 2022 Reply

    5 stars
    I made this tonight!! Sooo good! Family loved it

    1. Jeeca 13 Sep 2022 Reply

      yaaay! Happy to hear ◡̈

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Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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