Mushroom Rice (和风蘑菇拌饭)
Regular readers of my blog would know that I'm a sucker for cookbooks. But other than getting recipes from books, I learn and get inspiration from cooking programmes as well. My favourite thus far has to be 料理美食王, a programme from Taiwan that is currently showing at channel 49 of our local cable TV. There are a few regular guest cooks in the show but each episode only features two dishes from two of the guests. What I like about the show is that the host usually chit-chats with the guests during the process of cooking but the seemingly casual conversation is always filled with great cooking tips that are normally not found in cookbooks.
I've been following the programme for quite some time now and thus, I have collected quite a number of hand-written recipes which I try out from time to time. One of the dishes from the programme that I cook regularly is a Japanese-style (和风) mushroom rice (蘑菇拌饭), a one-dish meal that takes little time to prepare and yet it tastes so darn good.
Mushroom Rice Recipe (和风蘑菇拌饭)
Cooked rice for two
350g of assorted mushrooms (enoki, shittake, brown button mushrooms etc), diced
1 tablespoons sugar
5 cloves garlic, diced
5 tablespoons light soy sauce
5 tablespoons mirin
5 tablespoons Chinese rice wine
Salt & pepper, to taste
1) Heat up butter in a wok. Put in chopped garlic when the butter is half melted. Stir-fry the garlic until fragrant.
2) Add in assorted mushrooms and sugar, saute until the mushrooms are fully coated with butter. Add in seasonings, cook until the gravy has thickened.
3) Stir in chopped coriander, turn off heat. Add in cooked rice, stir until combined with mushrooms, serve.