How to Make Maitake Mushroom Pot Rice

Make the Mushroom Broth

• Soak the dried shiitake mushrooms in hot water for at least 1 hour, or in room-temperature water overnight (refrigerate if soaking overnight).
• Once rehydrated, remove the mushrooms from the liquid. Reserve the mushroom water.
• Dice the softened mushrooms into small cubes.

Prepare the Black Garlic Miso Sauce

• In a blender, combine: black garlic, sesame oil, mayo, maple syrup, rice vinegar, white miso paste, and 1–2 tbsp water.
• Blend until smooth and creamy. Add soy sauce to taste if needed or desired.
• Adjust sweetness, acidity, or saltiness to taste and set aside. This sauce can be made beforehand and refrigerated for up to 7 days until ready to use.

Start the Pot Rice

• Heat 1 tbsp neutral oil in a pot over medium heat.
• Sauté the shallot and garlic until fragrant.
• Add the diced shiitake mushrooms and cook for 1–2 minutes.
• Add the washed rice, soy sauce, and mirin, mixing to coat the grains.
• Pour in 1 cup mushroom water and mix gently.
• Cover and cook over medium heat until the rice is fully cooked and the liquid has been absorbed.
• (Lower the heat if it begins to boil too vigorously.)

Sear & Glaze the Maitake

• Heat a pan over medium-high heat. Once hot, add the maitake mushrooms and dry-sear to develop flavor.
• Once lightly browned, add mirin and soy sauce, letting the mushrooms glaze and caramelise.
• Cook until the liquid reduces and the mushrooms are glossy and fragrant.

Assemble the Pot Rice

• Once the rice is almost cooked, layer the glazed maitake mushrooms on top.
• Add a splash of extra mushroom broth if needed.
• Cover again and let steam for 3–5 minutes so the flavors meld and the rice finishes gently cooking.

Finish & Serve

• Top the rice with:
• Chopped chives
• Chili oil
• Fried shallots
• A generous drizzle of black garlic miso sauce
• Mix well and enjoy!