Maitake Rice (Vegan) is a way to appreciate the flavor of Fall in the Japanese way which truly showcases the umami of maitake with a hint of ginger. It's one of my favorite ways to cook maitake mushrooms.
Prep Time10 minutesmins
Cook Time40 minutesmins
Inactive Time1 hourhr
Total Time1 hourhr50 minutesmins
Course: Main
Cuisine: Japanese
Servings: 3
Author: Plant-Based Matters
Ingredients
1 1/2cupsuncooked Japanese white rice
1 1/2cupspurified water
1tbspsoy sauce
1tbspsake
1/2tbspmirin
1tspsea salt
1/2-inchginger knobjulienned
4ozmaitake mushroomsshredded into small pieces (trim off the bottom if needed)
Prepare the rice. Place rice in a large bowl (or in a fine mesh colander over a large bowl.) At the sink, pour water (purified water or tap water --- not listed on the ingredients) into the bowl to cover the rice. Wash it with your hand moving in circular motion then discard the water. Repeat the process until water becomes clear (about 3-4 times.) Transfer to a fine mesh colander and set it aside for 30 minutes.
Meanwhile, prepare the ginger and maitake mushrooms and set it aside.
After the 30 minutes, transfer the rice into a medium size pot with a heavy lid and add water. Proceed to step 4 or step 5.
Optional Step: Let it stand to soak the rice in water for 20-30 minutes.Note 1: See the “Tips for Cooking Rice” in the “Notes” below.Note 2: See the “Rice Cooker Method” in the “Notes” below if using a rice cooker.
After the optional step of soaking (or after step 3), add soy sauce, sake, mirin and sea salt. Stir well and make the surface of rice leveled. Next, add ginger and maitake mushrooms on top of the rice. Important Tip: At this point, don’t mix the rice.
Cover with the lid and cook over slightly higher than medium heat. Once it starts boiling (bubbling), reduce the heat to low and simmer for about 10-15 minutes until water is completely absorbed. Once water is completely absorbed, crank up the heat to medium high for 1-2 minutes to give a crunchy part at the bottom of rice (called “okoge [おこげ]” in Japanese) then turn off the heat and let it stand for 10 minutes.
Use a rice paddle to gently fluff the rice. Serve with the fresh scallion on top (optional.)
Notes
Maitake
Maitake is a popular type of mushroom in Japan. The Japanese word “maitake” means "dancing mushrooms" in Japanese.
Maitake mushroom is rich in umami and delicate but slightly crispy texture. It’s also rich in fiber.
Sake
Sake adds a hint of sweetness and gives background flavor and aroma.
The alcohol content will be cooked off.
Be sure to look for vegan-friendly sake. I use Organic Junmai Sake from Hakutsuru.
Mirin
Mirin is Japanese sweet cooking rice wine which adds the natural sweetness and depth to the flavor.
Use high quality mirin with no high fructose corn syrup.
Use authentic Japanese white rice such as “koshihikari rice” for this recipe.
I use organic koshihikari, organic akita komachi, organic sasashigure from the rice factory NEW YORK.
Tips for Cooking Rice
After washing (rinsing) the rice, let it drain in a colander for 30 minutes (see step 1.) This process will help the rice to absorb water properly when cooking.
After the draining in a colander, soak the rice in water for another 30 minutes (see step 4.) This process is for the rice to absorb the water before cooking. As a result, soy sauce won’t interfere with the cooking process otherwise the rice may come out a little mushy. This is optional but recommended.
If using a rice cooker, see the Rice Cooker Method below.
Rice Cooker Method
1 1/2 cups (US cup) / 300 g uncooked Japanese white rice is equivalent to 2合 or 2 cups of Japanese rice measuring cup (180 cc x 2) that’s equipped with a typical Japanese rice cooker such as Zojirushi brand.
Cooking method with a Japanese rice cooker:
Follow the step 1 & 2 on the recipe instructions. Next, skip the step 3 & 4 then transfer the rice to the rice cooker. Add soy sauce, sake, mirin, and sea salt then add water to the line of 2 cups on the cooking pan and give a quick stir. Note: adjust the amount of water accordingly when making for more servings.
Add ginger and maitake mushrooms on top of the rice (Important: At this point, don’t mix the rice.)
Cook on “Mixed Rice” setting. Otherwise, follow the manufacturer’s instructions accordingly.
* This recipe was originally published as "Maitake Rice." It's been modified, improved, and republished as "Maitake Rice (Vegan)."