Here’s an easy yet flavour packed one-pan Teriyaki Mushroom Pepper Rice recipe with 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.
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.
MIX AND ENJOY YOUR PEPPER RICE!
OTHER RECIPES YOU MIGHT LOVE:
Teriyaki Mushroom Pepper Rice with Miso Mayo Sauce
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.
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
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This Post Has 12 Comments
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! 🙂
Ahh so so happy to hear this, Lindsay!! And I need to try this with crispy shallots too!!!
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!
Thanks so much too!! ◡̈
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!
Ahh thank you so much Jodee!! Appreciate it ❤️
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 :>
Really hope you liked it!! ◡̈
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.
Ooh never throught of using tahini! Will def give it a try next time. And so glad you like it. Thanks so much Julie! ◡̈
I made this tonight!! Sooo good! Family loved it
yaaay! Happy to hear ◡̈