Hi, I am Kate. Today, we’re going to make ponzu mushrooms and brown rice (bowl or onigiri) recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Ponzu Mushrooms and Brown Rice (bowl or onigiri) Recipe
Ponzu Mushrooms and Brown Rice (bowl or onigiri) is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Ponzu Mushrooms and Brown Rice (bowl or onigiri) is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook ponzu mushrooms and brown rice (bowl or onigiri) using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Ponzu Mushrooms and Brown Rice (bowl or onigiri):
- Make ready 1 cup brown sushi rice
- Make ready 2 cups water
- Get 2 tablespoons brown rice vinegar
- Get 2 tablespoons mirin
- Take 1 tablespoon oil
- Get 1 cup mixed mushrooms
- Prepare 3 tablespoons ponzu
- Prepare 1 wedge of lemon or lime
- Prepare For Ponzu
- Take 2 tablespoons Tamari (or Soy as an alternative)
- Get 1 tablespoon Yuzu (lime or lemon juice as an alternative)
- Get 1 tablespoon Dashi (optional)
- Get 1 splash mirin
Steps to make Ponzu Mushrooms and Brown Rice (bowl or onigiri):
- Wash the rice and cook according to instructions. Brown rice will normally take a lot longer than normal sushi rice (around 40 minutes). When the rice is cooked add the rice vinegar and mirin using a gentle, cutting movement.
- Brush the mushrooms with oil and fry in a pan or grill until they are almost cooked.
- You can buy ponzu dressing or make a quick version by mixing 2 parts soy sauce to 1 part citrus (lemon, lime or yuzu) and a splash of mirin.
- Reduce the heat and add the ponzu to the pan. Gently move the mushrooms, they will absorb the dressing and become sticky. Serve with the rice, a sprinkle with furikake and a wedge of fresh citrus fruit.
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