https://www.copymethat.com/r/ERkt2D2Zt/mushroom-pepper-rice/
136237675
kbUhIhm
ERkt2D2Zt
2024-04-27 08:24:43
Mushroom Pepper Rice
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This mushroom pepper rice recipe is a vegan interpretation of the famous Japanese beef pepper rice. Crispy, hearty, sizzling hot, and full of memorable flavors, this is can be put together in under 30 minutes.
A few notes:
The kimchi used in this recipe was adapted from Maangchi’s vegan kimchi recipe but you can find vegan kimchi at most Asian grocery stores.
Fried garlic is optional but highly recommended. It enhances the flavor of this dish. See below for instructions on how to make it.
The soy garlic sauce is enough to use for 3-4 pepper rice dishes. It can be stored in an airtight container for up to 1 week.
Oyster or shimeji mushrooms can be used as a substitute for portobello or shiitake mushrooms. Alternatively, you can also use tofu.
If there are any leftovers, store the mushroom pepper rice in an airtight container for up to 2 days.
Using a cast-iron will help make the rice crispy and keep the rice warm as you eat it. Otherwise, a nonstick pan is fine and should do
A few notes:
The kimchi used in this recipe was adapted from Maangchi’s vegan kimchi recipe but you can find vegan kimchi at most Asian grocery stores.
Fried garlic is optional but highly recommended. It enhances the flavor of this dish. See below for instructions on how to make it.
The soy garlic sauce is enough to use for 3-4 pepper rice dishes. It can be stored in an airtight container for up to 1 week.
Oyster or shimeji mushrooms can be used as a substitute for portobello or shiitake mushrooms. Alternatively, you can also use tofu.
If there are any leftovers, store the mushroom pepper rice in an airtight container for up to 2 days.
Using a cast-iron will help make the rice crispy and keep the rice warm as you eat it. Otherwise, a nonstick pan is fine and should do
Ingredients
- Soy Garlic Sauce
- 5 garlic cloves, minced
- 2 shallots, roughly chopped
- 1 tsp kombu granules
- ¼ cup soy sauce
- ¼ cup mirin
- 1 tsp black pepper
- ¼ cup water
- 1 tsp cornstarch + 1 tbsp water
- 1 tbsp vegetable oil
- Mushroom Pepper Rice
- 1 bowl white rice (cook this beforehand)
- 3 oz portobello mushrooms, sliced
- 3 oz shitake mushrooms, sliced
- ½ cup frozen corn, thawed
- ¼ cup vegan kimchi
- ½ tsp curry powder
- ½ tsp black pepper
- ½ tbsp vegan butter
- 1 green onion, roughly chopped
- 1 tbsp fried garlic
- 0.5 tsp black pepper
Steps
Directions at tifflovestofu.com
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