This is a vegan version of a authentic Japanese dish. Maitake "Gyu-Don" Style is a savory rice bowl but the sweetness really characterize the overall flavor of the dish.
Prep Time10 minutesmins
Cook Time35 minutesmins
Inactive Time30 minutesmins
Total Time1 hourhr15 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Japanese, Japanese Inspired, Vegan
Servings: 4people
Author: Plant-Based Matters
Ingredients
The Rice
2cupsuncooked white Japanese rice(starchy short grain rice)
2cups + 2 tbsp water
The Sauce Mixture
2cupswater
4tbspsoy sauce
4tbspsugar
2tbspsake
1/2tbspmirin
The Rest
8ozmaitake mushroomsshred into small pieces (trim off the bottom if needed)
1cupthinly sliced yellow onion
1 1/2inchginger knobpeeled and julienned
Shichimi pepper(optional)
Instructions
Prepare the rice. Place rice in a large bowl (or in a fine mesh colander over a large bowl.) At the sink, pour water in the bowl to cover the rice. Wash it with your hand moving in circular motion then discard water. Repeat the process until water becomes clear. Transfer to a fine mesh colander to drain. Set aside for 30 minutes.
In the meantime, prepare the sauce mixture. In a medium bowl, combine water, soy sauce, sugar, sake, and mirin. Mix well and set aside.
After the 30 minutes (from step 1), transfer the rice into a medium size pot with a heavy lid. Add water then make the surface of rice leveled. Cover it with the lid and cook over medium high heat. Once it starts boiling (bubbling), open the lid and stir gently from the bottom. Make the surface of rice leveled again and put the lid back on then reduce the heat to low. Simmer for about 15-20 minutes until water is completely absorbed. Turn off the heat and let it stand for 5-10 minutes.
While the rice is being cooked, finish cooking the rest. In a medium size pot or pan (preferably deeper pot or pan), add the sauce mixture. Cook over medium high heat and bring it to gentle boil. Once the sugar is dissolved, reduce the heat to medium to medium low. Add yellow onion and cook for 3-4 minutes. Then add maitake and cook for 10 minutes or so until the rice is ready.
Use a rice paddle to mix rice gently and serve it in a bowl. Top it with the maitake mixture and drizzle extra sauce over the rice. Garnish with ginger and shichimi pepper (optional.)
Notes
It is normal that the mixture is very saucy just so that maitake will be simmered in enough liquid. The leftover sauce can be re-purposed for making another dish. Use within 2-3 days.