My grandmother used to grow Shiitake in a wood near her house and my family was lucky to enjoy the harvest. Her Shiitake were meaty and chewy and crunchy and delicious. If you have fresh meaty Shiitake, try this ‘Grilled Shiitake Mazegohan’. Other mushrooms cannot replace Shiitake for this particular dish.
2 cups (180ml cup) Japanese Short Grain Rice
1/2 teaspoon Salt
8 to 10 Shiitake Mushrooms *about 150g, you can add more
1 tablespoon Sake (Rice Wine)
1 tablespoon Soy Sauce
1 teaspoon grated Ginger
1/2 teaspoon Sesame Oil
Toasted Sesame Seeds
- Wash Rice and cook as normal with Salt.
- Clean and cut Shiitake into chunky pieces as they will shrink when grilled. Combine Sake (Rice Wine), Soy Sauce and Ginger in a bowl. Add Shiitake pieces and mix to combine. Set aside for 10 minutes.
- Line a baking tray with a sheet of foil and apply a small amount of Sesame Oil. Arrange Shiitake pieces on the foil and grill for 8-10 minutes or until slightly browned. I used a mini toaster oven.
- When Rice is cooked, add the grilled Shiitake to the rice and mix to combine. Sprinkle with some Toasted Sesame Seeds and enjoy.